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.
Hickory smoked ham, prime rib, bacon, sausage, seafood, lamb, and game birds.
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 ...
Oct 6, 2012 ... Find out what barbecue woods go best with certain meats. ... Combine with pinon
, pecan/hickory, live oak or mesquite for even more interesting ...
For over 70 years New Braunfels Smokehouse has been the place for smoked
beef jerky, turkey jerky, spiral-sliced ham, peppered smoke turkey, smoked ...
Cherry, XX, XX, XX, XX, Mild, fruity, goes with any meat. Hickory, X, X, X, X, Can
be strong, mix with apple/ ...
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 ...
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 ...