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97 Tips for Wood For Bbq Smoker | Blue Smoke Bbq

  • If you are feeling experimental, why not try a grilling plank? This technique has been used by Native Americans in the Pacific Northwest for centuries, and is particularly popular in Canada and the US. Planking is simple. Just soak the plank for an hour or more, then grill your meat on the surface for a subtle wood smoked flavour. It can be used for all meats and fish. - Source: Internet
  • Soaking your wood could adversely affect the quality of the smoke that is produced. The smoke you want is thin and blue. Soaked wood produces white, billowy smoke. - Source: Internet
  • For example, if you create two foil packets to put onto your grill, one with dry wood and one with soaked wood, the dry wood will smoke away while the wet wood simply dries out. Then as the dry wood stops smoking, the wet wood will now be dry enough to combust and create smoke. Therefore, you get a longer smoke time overall without having to be at your grill to top up the smoking wood. - Source: Internet
  • The evidence is clear: wood chunks outperform wood chips when grilling or smoking meats and veggies. They burn longer, produce more smoke, offer better flavor and more. To reap these benefits, though, you must choose the right type of wood chunks for your smoking activities. - Source: Internet
  • Find the best quality wood chunks for smoking by visiting our online store today. Cutting Edge Firewood offers a variety of high-quality smoking chunks, including white oak, hickory, cherry, pecan and whiskey, all of which will allow you to smoke delicious meat. We offer complimentary shipping for our smoking chunk products across the United States. - Source: Internet
  • Mesquite wood is better paired with red meat. You will want to go with meat that needs a bit more time. Cuts such as brisket pair well with mesquite because it is robust enough to soak in the smoke flavor and not be overpowered by it. The fact that it discolors the meat is another reason why this wood is better paired with darker red meat. - Source: Internet
  • When it is burnt, mesquite has a much stronger taste than fruitwoods and also hickory. It is one of the most potent flavor profiles that you can get. It is best used to smoke dark red meat, which can withstand the strong taste. The taste has earth-like tones to it, and it is also bold and distinct when used in the right proportions. However, if you go overboard, the flavor can be somewhat bitter. - Source: Internet
  • Maple: It has a mild and subtly sweet flavour. It is the one wood that we recommend pairing with smoking vegetables. Maple wood is also good for poultry and small game birds. - Source: Internet
  • However, as someone who has used this wood, I don’t taste any sweetness. If anything there is more of a light sweet aroma from the smoke. Granted, “aroma” contributes to flavor overall as it’s sensed through the nose and then perceived in the mouth. - Source: Internet
  • If you put wet wood on top of the flames, it will smolder while the water on the outside evaporates. Once it has evaporated, the wood will simply burn, so what are seeing upon placing it on hot coals is not smoke but simply water that has evaporated a.k.a steam. - Source: Internet
    • Noted for it’s all purpose nature. It’s mild and fruity, and goes especially well with poultry, pork, and even other types of wood (It’s also my personal favorite for ribs). Alder - Has a hint of sweetness which is perfect for fish (namely salmon). However it also goes well with poultry, pork, veggies, and fruit. - Source: Internet
  • The type of wood you use will make a big difference. The general rule of thumb is that fruit woods are mild and sweet, hard woods are more robust and savoury, and nut woods produce a strong smokey flavour. Do not use coniferous or oleander woods (pine, cedar, fir, hemlock, cypress, and spruce are some common ones). - Source: Internet
  • It is not just the taste that is strong, but mesquite wood also discolors the meat. It’s a fast-burning wood and gives off a lot of smoke fast. This gives you an intensely rich flavor very quickly. The amount of smoke it produces is more than most smoking woods. - Source: Internet
  • BBQ stores: Your local BBQ store is a good place to start. Wood is likely to be sold by weight or volume in pre-packed bags. If your local BBQ store sources wood locally, you might even be able to save on shipping costs. While hickory and mesquite can be purchased at most hardware stores, specialty BBQ stores are also likely to stock alder, apple, cherry, oak, and pecan as well. - Source: Internet
  • “The wood variety matters less than how you burn it. And while each wood variety produces smoke with a slightly different color and flavor, if your new to smoking, the major hardwoods (hickory, oak, apple, cherry and maple) all work equally well.” - Source: Internet
  • Where the wood comes from is of great importance. Be friendly to our environment by buying woods that are harvested from sustainable sources. People often visit the local woodworking shop to ask for off-cuts or shavings, and while this may be cost effective, please make sure that the wood you’re getting has not been treated, doesn’t contain traces of oil used to lubricate saws and hasn’t been swept from the floor. If you’re harvesting your own wood from a fallen tree, don’t use wood that has been cut with a chainsaw, as most chainsaw blades are lubricated by oil. It’s time consuming and hard work, but if you’re going to use the wood for food smoking, use a hand saw and make sure you remove the bark and season the wood well in a dry place. - Source: Internet
  • Hickory wood burns for longer, which means that you can use it for more extended periods if you want to be doing something else. The more extended period doesn’t alter the taste. The smoke profile is more intense than a lot of common smoking woods such as fruitwoods. Also, the smoke produced is cleaner than most wood types. You will also not need to combine it with other wood unless you prefer to do so. - Source: Internet
  • Immature hardwood should be avoided. Nearly half the weight of freshly cut, or green, wood is water. Therefore, it is not suitable for the smoker; not only will it require 45% more energy to burn the wood, and the excessive steam carries substances that will give food an unpleasant, odd flavor, says Meathead of AmazingRibs.com. - Source: Internet
  • “In addition to oxygen, hydrogen, nitrogen, and carbon, trees are composed of many other mineral elements. While these elements do not produce energy during combustion they do affect the energy content of woody biomass. On average, hardwoods have a higher concentration of these mineral elements than softwoods; but the presence of these minerals is more affected by the site where they are grown than their age, species, or size.” D. Cassidy - The Forest Encyclopedia - p1263 - Source: Internet
  • There are about 90 species of oak growing in the U.S. They are in the same family as the beech. In general, there are three main species found, based on variations in wood structure, leaf and acorn traits, flowers, and acorn time to maturity. - Source: Internet
  • One thing worth mentioning, people often ask if the meat stops taking on smoke after a certain period of time. The answer is no. As long as the wood’s still smoking the meat will continue to absorb smoke throughout the duration of the cook. - Source: Internet
  • Wood chips, also known as smoking chips, are small pieces of wood meant to release flavorful smoke. They typically come from hardwood trees like oak, hickory and cherry. The wood is essentially pulverized into small, thin pieces, which are colloquially known as wood chips. You place the wood chips inside your smoker — preferably next to the charcoal so that they aren’t directly exposed to the fire — at which point they’ll begin to smolder and release flavorful smoke. - Source: Internet
  • Avoid using wood chunks with a high moisture content. Unless the wood chunks have been kiln dried, you shouldn’t use them. Kiln drying refers to an advanced wood-drying method in which the wood is baked inside a large drying kiln. Here at Cutting Edge Firewood, our wood chunks are kiln dried for 48 hours. By extracting the moisture, kiln dried wood chunks light quicker and burn cleaner to produce better flavor. - Source: Internet
  • Second, start small and aim to under-smoke because over-smoked food is inedible. It’s bitter, acrid, and horrid. So start with a low amount of smoking wood, and increase it over subsequent cooks until you get it right. - Source: Internet
  • Kiln-dried wood is put into a large, sometimes room-sized, oven which regulates airflow, temperature, and humidity, explains Eric Meier of The Wood Database. The process makes for a more even drying. It has its drawbacks, such as honeycombing or splitting, but it doesn’t matter if the wood splits or honeycombs for our purposes. - Source: Internet
  • Wood pellets are made from hardwood trees, lumber scrap, sawdust, and wood chips. The larger materials are put through a wood chipper to made into smaller pieces. The wood is then dried to remove moisture. - Source: Internet
  • Red oak is named for its heartwood and interior bark, a reddish or orange color. They typically grow to between 50 and 75 feet tall, though can hit 100 feet, and have a crown 45 to 75 feet across. Their acorns can take up to 2-years to mature. The wood is highly porous. - Source: Internet
    1. Dehydration – This is what is happening to the wood up to about 500°F. Dehydration takes place before the wood actually catches alight, so at this point the wood has to be exposed to heat from an external source, such as from lit kindling, or a match. By the time this stage is complete, any moisture within the log will have evaporated and the wood is left completely dry. - Source: Internet
  • Many people think it’s a good idea to soak your wood shavings or chunks before putting them on the fire, but we believe its not necessary. According to conventional wisdom, soaking the wood helps it burn more slowly, while also creating more smoke. In practice, the water barely makes it beyond the outer layers of the wood and the interior remains bone dry. - Source: Internet
  • Traditionally the logs are burned down to embers before meat is added. The standard temperature aimed for is 225 °F, hot enough to generate smoke. In some cases, the recommended smoking temperature should be 275 °F, to ensure complete combustion and get the wood into the ‘burning bush’ stage. - Source: Internet
  • This is a free country, so you can use whatever you want to cook your food, but don’t expect wood chips to work as well as wood chunks. Since they are thinner and smaller than wood chunks, they will quickly turn to flavorless ash. With a shorter burn time, they won’t release as much smoke. - Source: Internet
  • Meathead Goldwyn, What You Need to Know About Wood, Smoke, And Combustion “Smoke flavor is influenced more by the climate and soil in which they are grown than the species of wood. This is very important to note, especially when you are caught up in the game of deciding which wood to use for flavor. This means that the differences between hickory grown in Arkansas and hickory grown in New York may be greater than the differences between hickory and pecan grown side by side.” - Source: Internet
  • Lastly, don’t be afraid to try different wood varieties to what you’re used to using. We suggest using Hickory for chicken and pork, Apple or Cherry for Ribs and Beech for fish (these are just our personal favourites). Think about the amount of different flavours you can create by mixing different wood varieties together! - Source: Internet
  • Referring to our four stages of wood burning above, the wood gets stuck in stage 1 — evaporation and dehydration. No combustion occurs, and no flavorful smoke is created at this stage. All that happens is the water boils away, creating steam, until the wood is dry enough to combust and create smoke. - Source: Internet
  • Wood chunks, also known as wood chunks for smoking, are larger pieces of wood. Like wood chips, wood chunks originate from hardwood trees, and they are also used to create delicious smoked food. They are called “wood chunks,” however, because of their significantly larger size. Wood chunks are also placed in your smoker and should be spread evenly around the smoker. It’s fine to expose them directly to the fire because they will burn for much longer than wood chips. - Source: Internet
  • Avocado BBQ smoking chunks contain more essential oils, which gives off a well-round fragrant smoke. The aroma is unmatched, very rich, pleasant and mild. You won’t go wrong with this wood under your hood! - Source: Internet
  • As an adult, any opportunity to get the chainsaw and axes out is welcomed with open arms. All the dramas of life seem to melt away as you end up with a pile of wood to stack, season and find a home for. Every little nook and cranny at my house is full of wood. My wife thinks I’m crazy as we don’t have a fire. - Source: Internet
  • I’m the Urban Lumberjack, and I’ve loved chopping wood my whole life. My earliest memory, where I guess it all started, is visiting my Grandad in Upper Hutt at the age of four. His house backed onto the Tararua Ranges, and had trees everywhere. I had been watching the woodchopping at the local AMP show, and wanted to be like the legendary Sonny Bolstad. - Source: Internet
  • To keep things simple when you are starting out, it might be a good idea to stick with on type of wood and get a feel for the flavor each type of wood exhibits. Once you have an idea of what to expect from each variety, mix it up. Enjoy experimenting, and you might just come up with something that really works well for you. - Source: Internet
  • Keep in mind: 5 wood chips will smolder for roughly 45-60 minutes. Meaning, you don’t even need tons of wood chips to offer your food smoky flavor. The reason I say this is because your foil vessel or even your metal smoker box (if you have one) doesn’t need to be super impressive. - Source: Internet
  • As the main fuel source – The combustion of the wood produces heat, while also imparting a smokey flavor to your meat. Building a fire with logs in an offset smoker is an example of using wood as the fuel source. Pellet smokers are another example of using wood as both the fuel and the source of smoky flavor. As the source of smoke flavor – while using another fuel source such as gas or charcoal. Examples of this include placing a wood chips in an electric smoker, or adding some chunks of wood to your lit coals. - Source: Internet
  • Many barbecue aficionados out there go to great lengths to match the flavor of the wood they burn to the dish they are cooking. However, knowing how and when to use wood in its different forms is a far more worthy time investment. Understanding when and how to use chips as opposed to chunks, for example, will reap far greater rewards than memorizing a list of meats that “go well with mesquite”. - 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
  • We recommend Western Wood Smoking Chip Variety Pack because it comes with various wood chips, and hickory wood chips are part of the set. You can use them with a variety of grills and smokers. The manufacturer closely watches over the moisture content during production, and this helps a great deal in coming up with wood chips that are dry and ready for smoking. - Source: Internet
  • Knowing that wood is the very beginning of people’s good times inspires me. The experience of starting the fire, cracking a beer and turning out mouthwateringly tender cuts never gets old. Having my mates over to assist and the local takeaway store on speed dial in case I stuff it up is all part of the community aspect that I love too. - Source: Internet
  • Wood chips are very thin, with most chips measuring less than 0.25 inches thick. In comparison, wood chunks from Cutting Edge Firewood can measure up to 4 inches thick. Wood chips are essentially wood thin shavings, whereas wood chunks are thicker blocks of wood. By inspecting the thickness, you should be able to tell whether a piece of smoking wood is a wood chip or wood chunk. - Source: Internet
  • When grilling or smoking meats or veggies, you’ll want to use a flavorful variety of wood. Unlike charcoal, wood contains natural flavor compounds that are absorbed by food. As the wood begins to smolder, it will release smoke that both cures and enhances the flavor of your food. - Source: Internet
  • You should also consider the species of tree from which the wood chunks were harvested. Hardwood varieties like oak, hickory, cherry, pecan and white oak offer better flavors than softwood varieties. But each variety has its own unique characteristics: - Source: Internet
  • Avocado BBQ wood chunks are an excellent choice for smokers. Our Avocado chunks are suitable for smoking meats such as fish, chicken, beef, lamb and pork. Why not give it a go with vegetables too. - Source: Internet
  • Add your wood early, when the meat is still cool. This is when meat takes up most smoke flavor without you having to intervene. One word of caution, while you want to get the wood on as early as possible, wait until the fire is hot and the coals have stopped smoking before you add the wood. - Source: Internet
  • The type of wood that you choose is essential. Softwoods are not ideal for smoking because they burn fast and hot, although not as hot as softwoods. They have more sap in them and produce flares and flavors that do not pair well with food. You will not like the taste of the food you get from softwoods such as pine, cedar, fir, and cypress. They are not a good option for smoking or cooking anything. - Source: Internet
  • Wood chips are a small, hot and fast-burning bit of wood. They are probably the most popular size used in grills and non-commercial smokers because of the convenience of their size and availability. The drawback, of course, is having to frequently replenish them during a cook because they do not produce smoke for long before burning out. You can use wood chip smoker boxes or make a foil pouch to hold the wood chips, slow down burning due to lack of oxygen, and help with a longer burn time. - Source: Internet
    1. Burning – Once the temperature gets to 700-1000°F, the real action takes place. The wood itself is in flames, and gases important to the barbeque cooking process are released. Once such gas is nitric oxide, the gas responsible for the formation of the smoke ring. - Source: Internet
  • White oak is named for the interior bark, tan or cream color. They usually reach a height of 50 to 75 feet, but can reach 100 feet, and have a crown between 45 and 75 feet across. The (cut) wood is highly water resistant. - Source: Internet
  • If you don’t go through a lot of wood then the wood chunks by Weber are a decent option. You can get a 3.5lb bag of apple, cherry, hickory, mesquite or pecan. - Source: Internet
  • It’s also worth mentioning that using wood chunks will trap more flavorful smoke inside your smoker. Their long burn time means you won’t have to open the lid to regularly add more wood. You can keep the lid on your smoker or grill closed so that the smoke remains trapped inside with your food. - Source: Internet
  • Avoid softwoods. You may have deduced this when reading through our list of woods not to use. Softwoods are not a good idea because they are sappy, and contain terpenes. These can leave your meat tasting odd. Worse still, some people feel ill after eating meat smoked using these kinds of wood. - Source: Internet
  • Firewood rack – It’s a good idea to store you wood off the ground it from rotting. Check out our article on wood racks if you would like a complete run down on the benefits of using a wood rack. We really like the Woodhaven range, as they are sturdy, and come with a lifetime structural warranty. - Source: Internet
  • One of the best meat choices to smoke with hickory wood is bacon. That is why you commonly find the two paired together. It smokes pork well and also adds a deeper dimension to the meat. You can smoke pork shoulder or other cuts of pork to get a rich flavor. It also works well with pork as it gives it a rich, intense color. - Source: Internet
  • FALL SALE ON NOW!! We are an authorized dealer of GMG. Your best VALUE in a wood pellet grill hands down. Your 1 stop shop for all Pellet Grill advice and supplies. Learn why pellet grill is … - Source: Internet
  • They also note that hardwood is commonly known as angiosperm, and is the wood that originates from blooming plants. The phrase “angiosperm” comes from the Greek word angiospermous, which means “vessel seed.” Oak, ash, maple, and beech trees are examples of these sorts of trees. - Source: Internet
  • You may be able to reuse wood chunks. Wood chips will almost always burn to ash when placed inside a smoker. Wood chunks, on the other hand, may still be intact after being used in a smoker. If some of your wood chunks are still whole, store them in a safe area so that you can reuse them the next time you smoke food. - Source: Internet
  • You’ve probably noticed that there are two common types of wood used for smoking and grilling: wood chunks and wood chips. In this article, we make the strong case that wood chunks offer a superior flavor and experience over wood chips. Let’s get to it. - Source: Internet
  • — Give a stronger smoky flavor. Mesquite — Out all alone as a VERY strong smoke flavor. Earthy, spicy, very strong. Use sparingly and typically mixed with much lighter woods. - Source: Internet
  • Online — If you Google ‘smoking wood supplier,’ you will find a fair few online stores that supply smoking woods, Amazon being one of them. Across the numerous stores available, you will be able to find almost any type of smoking wood you care to choose. There are often minimum order quantities and shipping costs involved, but you cannot beat the convenience. - Source: Internet
  • Here is an area for personal taste and smokiness tolerance. Because some foods can become overwhelmed by a lot of smoke, you’ll want to experiment with degrees of smokiness here. Most people — including me — prefer the taste given by seasoned, air-dried wood over kiln-dried. - Source: Internet
  • You can get it in chunks from various sites online and also in Hardware stores. Camerons Smoking Wood Chunks are an excellent choice. You can get them in a 10-pound bag, which is a decent amount for most smoking jobs. The wood chunks are kiln-dried and are easy to load into your smoker. - Source: Internet
  • On the other hand, some moisture in the wood can help the wood burn slower, which can make temperature control a little easier. And if you are after a stronger smokey flavor, the extra smoke that comes off the moisture in the wood isn’t necessarily a bad thing. It really comes down to what taste you are after. - Source: Internet
  • Conventional wisdom tells us that wood should be soaked before smoking it. The idea is that soaking the wood will slow down the burn, and provide more consistent heat. We’ve even seen people suggest soaking wood chips in beer, wine or fruit juice to add “more complexity”. - Source: Internet
  • Malcom Reed, Dry Wood vs Soaked Wood “People argue with me that “Soaked wood burns longer”, this statement may be true, but the smoke produced is not clean. The high moisture content keeps the combustion level of the wood down and the steam carries impurities of the wood with it. So even though you might be increasing your burn times, your actually killing the taste of your ‘que because those impurities your steaming your meat with build-up on the outside and can give it a creosote taste” - Source: Internet
  • The taste and flavor of the wood that you choose for smoking are significant. If you’ve ever wondered what separates the classes regarding smoked meat, this is one of the critical factors. The wood is burnt, and the smoke produced is what gives the meat a particular flavor. So yes, wood taste matters. - Source: Internet
  • Norway maple reaches up to 70 feet and a 2 1/2 inch diameter. Its darker bark and large, curled mustache samaras distinguish it from the Sugar Maple. It grows in moist woods, streams, and (sub)urban areas. - Source: Internet
  • Charcoal, of course, burns, and it does so at extreme temperatures of up to 1500 degrees Fahrenheit. It doesn’t generate much smoke, and there’s no odor or flavor since no organic chemicals are combusting. That is why, while smoking meat, we add wood to burning charcoal for flavorful smoke. - Source: Internet
  • When you soak your smoking wood, it gets a little wet. When the wood is wet, and you place it into your fire, the first and only thing that will happen is the water gets boiled off. So you just create steam and no flavorful smoke. - Source: Internet
  • For the best flavor and overall smoking experience, you should use smoking chunks. They have the perfect size for smoking in popular kamado style smokers. They aren’t as big as full-sized wood logs, but they are still thicker and larger than wood chips. This size makes wood chunks the perfect choice for smoking delicious meats and veggies. - Source: Internet
  • OWB has a very nice selection of Cherry, Oak, Beech, and Hickory wood specifically for smokers or cooking on an open fire. We can sell any amount that makes sense to your needs whether a small bundle or a quarter cord. Our cherry and hickory wood is VERY aromatic and will be an ideal wood for your cooking needs. Please call today for updated prices and to place your order! - Source: Internet
  • First, you need to keep a smoking journal. Take notes on what meat you smoke, at what temp, using what smoking wood, how much wood you used, and how long you created smoke for. Was it not smoky enough? Or too smoky? If so, increase or decrease the amount of wood and smoking next time. You will soon find your sweet spots. - Source: Internet
  • Applewood is best described as having a light, fruity, slightly sweet aroma and is often used with pork and poultry. Typically, apple wood is mixed with something like Oak or Hickory to add additional ‘smokey’ flavor. However, it can function as a stand-alone wood – commercially you’ll find people use Apple wood for pork bacon and various types of cheese. - Source: Internet
  • The wood that comes from gymnosperm trees, which have needles and form cones, is known as softwood. The Greek word gymnosperm means “naked seed.” Most of these trees are evergreen or conifers, such as cedar, Leylandii, pine, and spruce trees. - Source: Internet
  • So soaking wood just delays smoke generation and does nothing else. So there is no need or benefit to soaking your wood. You gain nothing. Therefore, do not soak your smoking wood. - Source: Internet
  • Pecan is a mild wood that has a sweet flavor - sometimes even described as spicy/nutty. It doesn’t tend to burn as long as Oak or Hickory. For this reason, it’s typically used for shorter cooks like ribs (I’m a big fan of Pecan with Pork ribs), fish, beef, and poultry. - Source: Internet
  • Wood chunks produce more smoke and, therefore, better flavor. Although they come from the same varieties of hardwood trees, most pitmasters will agree that wood chunks are more flavorful than wood chips because they burn and smolder for a longer period of time. Wood chips are so small that they turn to ash very quickly and do not add much flavor. - Source: Internet
  • Many pitmasters take the bark off the wood, claiming it will affect the flavor and the way the wood burns. Others leave it on and report no ill effects. Of course, each piece of wood will have differing amounts of bark, so sometimes this decision needs to be made on a case by case basis. - Source: Internet
  • “To classify a wood as hard or soft depends on the seeds that the tree produces. A wood will be classified as a hardwood if the seeds that the tree produces have a coating. These coatings can either take the shape of a fruit or a shell. - Source: Internet
    1. Gasification and pyrolysis – This stage takes place when the wood is between 500 and 700°F. Compounds within the wood start to change at this point. Some of these compounds become flammable gasses, so if these gases are exposed to a flame, they will ignite (at this point the wood itself is not igniting independently of these gases). So in everyday terms, this is the point at which it appears as if the wood “catches fire”. - Source: Internet
  • — Out all alone as a VERY strong smoke flavor. Earthy, spicy, very strong. Use sparingly and typically mixed with much lighter woods. Oak, hickory, and pecan — Are good all-rounders to give a medium to strong smoky flavor. - Source: Internet
  • For a more robust smoke flavour while using the charcoal briquettes or lump charcoal, try adding some wood chunks or shavings to the fire. You can layer it with the charcoal in the charcoal basket before lighting or add on afterwards once you have the fire going. Just be careful when throwing in chunks of woods or shavings into a live fire with food hanging as it can cause flare-up – always remember as well that a little goes a long way… - Source: Internet
  • Hardwoods are made up of cellulose, hemicellulose, in addition to the lignin we’ve just mentioned. These three work together and help preserve the food. When you use hardwoods, you get more flavor in the meat as well as good coloration. Another difference between the two is that hardwoods burn much slower than softwoods. Softwoods are a lot less dense than hardwoods. - Source: Internet
  • I hope it’s readily apparent that almost no water penetrated the wood chips in either test. There was slight moisture ingress in the wood chunk after 24 hours. Both cross-sections were dry to the touch and the outer surface of the wood was wet. - Source: Internet
  • The vessel isn’t rocket-science. It can be 2-3 sheets of aluminum foil formed into a small bowl for the wood chips to sit in. Then the bowl is enclosed with the excess tinfoil. You should create small holes that allow the smoke to escape. - Source: Internet
  • Mesquite wood is originally from South America. It can also be found in Mexico and grows in other parts of the US, such as Texas. This may also be because it grows better in semi-arid regions, such as Texas. Growing in dry areas such as the Americas means that the tree has to have long roots to tap into deepwater reservoirs. - Source: Internet
  • Apple wood has mild, sweet, fruity flavour. Use this wood for smoking poultry, beef, pork, game birds, lamb and some seafood. Because of it’s light character, it will take more time to get the flavour you want. - 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
  • Hickory wood is also a common wood in America. It is also found in Southeast Asia, amongst other places. Of the 18 species of hickory wood, approximately 15 are native to North America. The others come from southeast Asia. - Source: Internet
  • Hickory smoking wood creates a sweet, yet strong flavour profile, much like bacon. It can be pungent, but it adds a nice strong flavour to just about all meat cuts. Works especially well with pork and ribs. - Source: Internet
  • Amazon: You will find a wide variety of smoking wood chunks and chips on Amazon, which will come pre packaged, much like you would get from a BBQ store. There is likely to be a minimum weight you will have to purchase. Make sure you have enough room to store the amount of wood you purchase. Just keep an eye on shipping costs before you buy, as shipping can often cost as much as the wood itself. - Source: Internet
  • Many kinds of wood should never be used to smoke and cook food with. Some can make food taste horrible. Others are poisonous or contain irritants, and can make people sick. - Source: Internet
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