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When it comes to choosing the best smoking wood, it is important to pair it with the meats, poultry, wild game, beef etc that you will be smoking. The most important thing is to not use a smoking wood for sale that overpowers the food so much it is not edible. We have found this to happen with mesquite wood. Mesquite can be so powerful that after a long smoking time of over 4 hours, it was not edible. Mesquite wood is great in other application but we never recommend it for long smoking periods. Below is a chart we often use. It is not copy/pasted from the internet but our our personal experience:
Pecan smoking wood - A light burning smoking wood that is subtle. It's great with steaks, ribs, grilled vegetables, cheese and everything else we've ever thrown on the BBQ smoker.
Almond smoking wood - Almond smoking wood has a sweet and nutty and strong flavor. Almond wood is great with all meats.
Cherry smoking wood - A mild and fruity smoking wood and is often used in presentation with chef by turning the meat a light brown color.
Maple smoking wood - Maple wood is a excellent choice if you are looking for a very light cooking wood. Maple wood goes well with the lighter meats like fish and is also great for smoking cheese.
Hickory smoking wood - Hickory wood is known as the "King of the Smoking Woods" and is a nation favorite when it comes to smoking meats, beef and many other types of food.
Oak smoking wood - One of the main uses for Oak wood is it is a great coal base. Meaning it is the first smoking wood to burn in your smoker firebox so the Oak coals can stay hot for a long smoking session. Oak is mostly a neutral wood but it is a favorite smoking wood and is known as the "Queen of the Smoking Woods."
Mesquite smoking wood - Mesquite wood is a famous smoking wood that was made famous in Texas. Mesquite wood is best with foods that are on the grill or smoker for a short amount of time. If using Mesquite for too long, it can easily overpower the meats you are smoking.
Pear Smoking wood - Pear wood is a light and fruity smoking wood that can be used with anything.
Apricot smoking wood - Apricot has been a excellent smoking wood in our experience. Especially great for deer steaks and grilled vegetables, bbq ribs and burgers.
Walnut smoking wood - Walnut cooking wood has some similarities with Hickory wood but where the hickory wood is known to dry out meat on occasion, Walnut smoking wood will not do this. Where hickory wood can come across bitter, the walnut smoking wood does not. Walnut firewood is great for ribs (pork and beef) and everything else you can put on your smoker like steaks, burgers, pork butt and pork roast too. Pair this walnut woods with one of our marinades and bbq sauces.
Persimmon smoking wood - Persimmon is a great fruit wood that doesn't overtake the meats and food you are smoking or grilling. Persimmon smoking wood a very unique smell and it is wonderful for all ribs, pork roast and pork butt, chicken, grilled vegetables and more.
smoking wood pellets - We have a wide range all of different types of smoking wood pellets. The directions for using smoking wood pellets are to soak them in water for 15 minutes. Then measure out 1/3 cup and place them in a smoker box or you can wrap them in aluminum foil and poke holes in the foil so the sweet smelling smoke can escape. Take a look on our menu above and look for "PELLETS" and you will find wood pellets like Hickory, Peach wood pellets, Alder wood, Pecan pellets, apple wood for sale, cherry wood, Sassafras wood, Oak soaked wine pellets and more.
Smoking wood chips - Another unique way for smoking meats and food is to be using smoking wood chips. The best way to use smoking wood chips is to soak them in water or fruit juice for about 15 minutes. Then wrap some damp wood chips in some aluminum foil and poke some holes in the foil. This will allow the sweet smoke to escape and do a great job flavoring your food. Look above on our website menu and click on "wood chips" to find what fits you best in your culinary endeavors.
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