Good with poultry, red meats, game and lamb. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor.
Wood from chokecherry trees may produce a bitter flavor.ĬOTTONWOOD - It is a softer wood than alder and very subtle in flavor. Some List members say the cherry wood is the best wood for smoking. Good with pork and poultry.ĬHERRY - Mild and fruity. Good with fish and red meats.īIRCH - Medium-hard wood with a flavor similar to maple.
Life tyme smoker skin#
Good with poultry (turns skin dark brown) and pork.ĪSH - Fast burner, light but distinctive flavor. Good with all meats.ĪPPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with fish, pork, poultry, and light-meat game birds.ĪLMOND - A sweet smoke flavor, light ash. A very hot burning wood.ĪLDER - Very delicate with a hint of sweetness. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. So what are the wood types suitable for smoking? Here’s a list that was compiled from various sources on the internet including the BBQ Faq and Life Tyme Grills.ĪCACIA - these trees are in the same family as mesquite. Try using each wood separately at first, then mix them for your own flavor stamp. Each type of wood imparts a different flavor on your food. Wood, when properly used is actually another “spice” in your recipe. grilling so other time, but they are two completely different methods of cooking. I’ll get into the confusion about barbeque vs. You’ll use more gas in the winter as well. It will require more fuel to maintain the cooking temperature, but so what. Lastly, you can cook using wood/charcoal regardless of the outside temperature. Maybe I have some pyromaniac tendencies, but somehow fire connects with something primitive in my soul. Cooking, camping, or bon fires, it doesn’t matter. Third, I like building and maintaining fires. Sure you have hot and cold spots in your cooker whether you’re smoking or grilling, but working with this is part of the fun of the cooking process. Second, if you know what you’re doing, it’s very easy to control a wood/charcoal fire. So, IMHO, gas grills are only good for grilling. Gas grills can not maintain a low enough temperature for proper slow cooked barbeque. Barbeque, by definition requires low, slow heat using wood. You can’t create real barbeque on a gas grill. Isn’t that the real reason for cooking any food.the flavor? Wood and charcoal = flavor. When I cook for people over a wood fire, they can tell the difference. Some people say that they can’t taste the difference. But to me these don’t outweigh the negative aspects of gas cooking.įirst and foremost, a gas grill can not match the flavor imparted on the food from a real wood, or wood and charcoal fire. Gas is cleaner since you don’t have any ash to clean up afterwards and gas is faster. “Gas is cleaner.” “Gas is easier to control.” “Gas is faster.” “It tastes the same.” “You can’t cook over wood/charcoal in the winter.” Well, I agree with two points. barbecue, we inevitably got into the classic wood vs. After explaining the differences of grilling vs. She has a Weber kettle, so I thought I would actually “Q” it, but what she really wanted was for me to grill the food. I was asked recently by my cousin to “ barbecue” the chicken for her party. I found this interesting article on COOKING with wood, which is a bit different than SMOKING with wood, actually just think of this as replacing charcoal, and you can still add water soaked chips to smoke as well, but if all your fuel is wood there should be plenty of wood smoke flavor in a regular barbecue, cold smoking for 2 days is another deal all together.-CITIZEN I just acquired some nice Mulberry tree wood due to the damaging storm so I went to further research which woods for what foods and what is good and what is poison, Mulberry is said to give of a cotton candy smoke flavor, sounds good to me.
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