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, ...
I'm not a big fan of hickory as I think it overpowers the taste of the meat and too
strong of a smoke flavor, that's just me though many love hickory ...
Aug 24, 2007 ... The flavor is milder and sweeter than Hickory. Serve chutney made ... fruity
smoke which gives a rosy tint to light-colored meats. Good with all ...
Each wood imparts its own unique flavor to beef, pork, ... Hickory is probably the
most popular smoke wood ...
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 ...
For over 70 years New Braunfels Smokehouse has been the place for smoked
beef jerky, turkey jerky, spiral-sliced ham, peppered smoke turkey, smoked ...
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 ...
Apr 30, 2010 ... Hickory is heavier than oak, with a stronger flavor that's good for larger cuts of
meat and just about any barbecue. Both of these work great with ...
Hickory smoked ham, prime rib, bacon, sausage, seafood, lamb, and game birds.