And while meats are the most popular food to smoke you can also smoke nuts cheeses vegetables and more.
Wood for smoking meats.
Depending on what you smoke you need to pick the right type of wood so that it perfectly matches the type of meat of your choice.
It is a very strong hardwood with a heavy bitter flavor that can be too acidic and tart for most palates which is why many people stay far away from walnut.
How about using wood from a very old very large blueberry bush for smoking meat.
However once you learn about the different types of wood for smoking meat you will find those great few choices that will suit your personal tastes in no time.
Jeff phillips june 19 2019 at 12 42 pm reply.
The wood you use to add smoke flavor to your meat comes in many shapes and sizes such as chips chunks pellets or sawdust.
Unfortunately walnut wood is actually not a great option if you want to smoke meat.
Mark shutt june 19 2019 at 10 52 am reply.
The type of wood you use will vary based on what you are smoking.
Not a common wood to find in stores but a very nice floral smoke that works well with fish and other seafood or lamb.
Choosing the best wood for smoking meat can be a challenge.
I have read that any wood from fruit bearing trees is ok.
The right type of wood makes a very important element of smoking meat right next to time and temperature.
Smoking wood plays a role in the flavor and the color of the meat it also forms a bark or crust on the meat in general mild woods are good for fish and poultry medium fruit woods are best for poultry or pork and strong woods hold up against dark red meat flavors.
Wood chips will burn hot and fast and give off smoke in a quick burst.
Wood chunks will burn slowly and release smoke over a long period of time.
Walnut is a nut wood and nut woods are known to be great woods for smoking almost all types of meat.
Sweet to strong heavy bacon flavor.
Perhaps the most common wood for smoking and considered by some to be the king of smoking woods.
Wrong choice of wood might result in bad taste of food which will make the smoking a failure.
The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood.
So any kind of oak is okay for smoking.
Good with pork ham and beef.
