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Smoking wood has always been a fun subject for us because what it primarily deals with is food. The preparing for food and eating food. There are several smoking wood options we would like to discuss in this article. Using the correct smoking wood recipe can bring your food to life whether you are grilling and smoking seafood, game meats, pork, chicken, grilled burgers and fajitas and even smoked and grilled vegetables.
Apricot wood - Apricot smoking wood is a type of smoking wood we have experimented with lately this past summer. Of all the fruit smoking woods, it seemed to be a long burning smoking wood we enjoyed. I gives a light fruity aroma but is often hard to come by so you will need to check our online store, click here to see if we have it available. We had a lot deer steaks available over the past winter and we used apricot smoking wood to bring out the flavors in the venison steaks. There are not a lot apricot orchards out there so that is why we have sparingly amounts.
Hickory and Pecan Mix - This is a popular smoking wood mix and let us go into why. We are familiar with the hickory flavor in our BBQ but when you bring the pecan wood into the mix some other great things happen. Firstly, the pecan smoking wood can be used as a base. Some people use Oak firewood as their base but this is not necessary. Pecan works as a great base and it presents you a great flavor which Oak smoking wood does not. Oak is a base that is neutral. Pecan wood is a base with light and wonderful flavor.
Mesquite smoking wood - Mesquite wood is a firewood that made Texas famous. In Texas they use it for all their cooking for the BBQ ribs, chicken, pork and more. It is their go to smoking wood. I find mesquite wood good as a base only if I let it burn down so I don't get too much mesquite flavoring before I put my meats on. Mesquite burned down makes a great charcoal. Just let it burn down to charcoal size and then place your main smoking wood on top like hickory, pecan etc.
Walnut smoking wood - Walnut smoking wood is one of the most underrated cooking woods I have used. It has a sweetness to it and it does not dry out meats. IT has some similarities to hickory wood and can be used instead of the hickory. Customers that have used walnut wood in conjunction with Pecan wood have found the smoking wood recipe that they have loved! I am not saying that using walnut alone is not satisfactory but it is. When customers use walnut they often trade in their love for hickory wood and lean toward the walnut smoking wood as their flavor smoking wood in their smoking wood.
Apple wood - Apple smoking wood is more of a overrated smoking wood for several reasons. It has a tangy after taste that is often over bearable. The internet sites think that apple wood is the best but I highly disagree with this. One smoking wood that beats out Apple wood is Persimmon wood. Persimmon is far more favorable as a smoking wood and when our customers choose to try out Persimmon wood they often say they will never consider apple smoking wood again. So again, apple wood is a overrated smoking wood hands down! Growokc smoking wood sale and firewood for sale.
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