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Sunday, July 22, 2012

Smokeing Woods



Here are just a few of the smoking woods you can find on this page 

Hickory
Pungent, smoky, bacon-like flavor.
Pork, chicken, beef, wild game, cheeses.



Pecan

Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses.




Mesquite

Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.

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