Smoking is the process of flavoring, cooking, or preserving food by exposing it to
smoke from burning or smoldering material, most often wood. Meats and fish are
the most common smoked foods, though...
Sep 17, 2013 ... Comprehensive list of meat-smoking woods that includes meat pairings and
flavor profiles. Includes Oak, Hickory, Maple, Mesquite, Alder, ...
Wood adds smoke to barbecue meat and much of the romance. ... that are 100%
flavor wood including alder, apple, cherry, hickory, orange, pecan, and others.
Oct 6, 2012 ... Find out what barbecue woods go best with certain meats. ... It is similar to
Hickory and is best used on large cuts like brisket and pork roast but ...
Apr 1, 2009 ... There are many types of wood that can be used to smoke meat. .... Use it for fuel
but use some chunks of other woods (hickory, oak, pecan) for ...
Nov 5, 2014 ... However, too much heat and smoke and using the wrong type of wood can ruin
the meat. There is a variety of wood to use for BBQ from Hickory ...
For over 70 years New Braunfels Smokehouse has been the place for smoked
beef jerky, turkey jerky, spiral-sliced ham, peppered smoke turkey, smoked ...
Apr 30, 2010 ... I contend that smoke produced from charcoal will lend a very slight smokiness to
... The mild woods pair best with more delicate meats like chicken and fish, where
a ... Oak and hickory are the workhorses of medium woods.
Hickory smoked ham, prime rib, bacon, sausage, seafood, lamb, and game birds.
Wood adds smoke to barbecue meat and much of the romance. Should you use
... A 50/50 Mix of Cherry & Hickory makes a nice blend for Turkey. HICKORY: ...