Takes a while to enter the meat, imparting a subtle, sweet flavor Shorter smokes as flavor can become overwhelming Penetrate beef and fish, avoid other kinds of meatįlavored wood, may consider balancing with another, milder wood, best used for Recommended with pork, ribs and beef, but good with chicken turkey and fishįlavored wood, great for grilling, add additional flavor to red meat, burns hot Wood, too much may impart a bitter smoke flavor W/ bacon flavor, good starter wood- stronger than oak With Beef + brisket, but good with pork, ribs, chicken, turkey and fish Starter wood, multipurpose, burns slowly and evenly There are a few exceptions, where theįlavor of wood used can be detrimental to the type of meat being cooked. This will cut down your start up time and create a good hot bed for your fire to live on for the rest of the cook.Įach flavor of wood provides a different and unique flavor, the difference canīe very subtle from flavor to flavor. Stick can be used as both a fuel source and as a flavoring agent, but I'd recommend using a bed of charcoal to heat up the smoker. Cooking with stick wood can either make or break the bank depending on your access to the fuel itself. Split wood has long been used to cook in open fire settings and traditional offset smokers. For instance, a 3-4" chunk of wood is going to smoke far longer than a small chip making it unnecessary to add the step of soaking to an already lengthy process.
The concept of soaking wood becomes less effective once you are dealing with larger mass pieces. I'd recommend throwing 2-4 pieces on top of a charcoal bed for a good amount of These chunks of wood range in size up to 4 inches and are excellent for longer smokes. A mere 2-3 hours before your cook will allow the wood to absorb enough moisture to make a difference.Ĭhunk wood is simply thicker and denser than chips and pellets. I've found it is beneficial to soak these before use in order to get as much smoking time as possible out of a relatively small fuel source. Wood Chips are small, thin, flat pieces of wood.Ĭhips are quick burning and better for short grilling and smoking sessions. It is important to remove pellets from your pellet grill during colder months between cooks as the pellets may absorb moisture and expand, clogging your auger. Make sure you never soak before use, as pellets will revert back to sawdust when wet. These are especially effective in grills with a lower smoke output such as gas and pellet grills. This type of fuel is best used in smokers and grills with an auger fed system designed with pellets in mind.Ī_MAZE-N Tube Smokers use pellets as a fuel source to create additional smoke. There's no doubt about it - pellet fuel produces a light smoke flavor due to the size and small concentrated fire that pellet cookers have. Pellets are sawdust compressed into tubes and broken down further into pellets. Outlined below are the different types of wood that we sell in store and how they are best used. If using an electric or gas smoker - typically there is not room for wood pieces larger than chips. Thinner gauge smokers will use more wood because of increased airflow. If using charcoal in an insulated smoker like a ceramic grill or cabinet smoker, chunks shouldīe used sparingly as flavor source. This is fully dependent on what kind of cooker you are using. I get asked in store daily what type of wood should be used for a certain cut of meat. Injections enhance the natural flavor of the meat, aid in locking in moisture, and provide a bit of protection toward the end of the cook in case the internal meat temperature climbs above your target.
There is a wide selection of commercial injections available on the market today but my go-to line is Butcher BBQ. I am a huge fan of injecting larger cuts of meat such as pork shoulders and beef briskets.In drawing in more smoke flavor, so be sure to coat most meat with either an all purpose rub or course ground Kosher salt before applying any further dry rubs/ sauces. Meat will begin to take on less and less smoke - so its best to add your chunks Once internal meat temperatures reach around 140☏ the Meat best absorbs smoke early in the cooking process.I have found that the style of smoker, (among many other variables) can contribute to flavor just as much, if not more, than the wood flavor being used. Wood is imperative for creating the perfect smoke flavor, while others protest it doesn’t Wood in cooking has always been a topic for debate.
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