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13 Facts Is Walnut Good For Smoking Meat | Is Walnut Good Firewood

  • Cherry Slightly sweet fruity smoke that’s great with poultry (turns skin dark brown). This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-colored meats. Good with all meats. - Source: Internet
  • Beech A mild much used wood like oak. Great for whatever you care use it with. Good with meat and seafood. - Source: Internet
  • Alder A sweet, musky smoke that is the traditional wood of the Northwest. Good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon. - Source: Internet
  • Beginners are often told to use different types of wood with different types of meat. What I tend to suggest to Beginners is to work with Fruit woods first like Cherry, Apple, and Peach and to see how they like it. If they’re satisfied with the smoke output, stick with it for a while. - Source: Internet
  • Crabapple Similar to apple. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb. - Source: Internet
  • Mesquite Strong earthy flavor. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb. Good with most meats, especially beef and most vegetables. - Source: Internet
  • There are many types of wood that can be used for smoking food. I have compiled a list of ,any of these woods and what they are recommended to be used with. You may also find you like to use a combination of woods from you smoked meats. - Source: Internet
  • Apricot The flavor is milder and sweeter than Hickory. Serve chutney made from the same fruit to accentuate the flavor even more. Good with most meats. - Source: Internet
  • Grapevines Tart. Aromatic, similar to fruit wood. The flavor is milder and sweeter than hickory. Great on most white or pink meats, including chicken, turkey, pork and fish. - Source: Internet
  • Acacia these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. Good with most meats, especially beef and most vegetables. - Source: Internet
  • A lot of people would describe Oak as their favorite wood to smoke with. This is mainly because Oak goes well with just about any barbecue meat or food. It has a medium smoky flavor – it’s stronger than apple/cherry but lighter than hickory. - Source: Internet
  • Jack Daniel’s Chips Made from the mellowing charcoal used to make Jack Daniel’s that smooth sipping whiskey. This is a STRONG, sweet smoke flavor with an aromatic tang. It’s supposed to be good for cooking Beef, Pork, Poultry and Game meats. You will either like it or not - no maybes on this one! - Source: Internet
  • Walnut (English) Very heavy smoke flavor, usually mixed with lighter woods like almond, apple, pear or pecan. Can be bitter if used alone. Good on red meats like beef, pork, venison and other game meats. - Source: Internet
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