What Wood Flavors To Use When Smoking Meats
What Wood Flavors To Use When Smoking Meats
Learn what flavors of wood to use when smoking meats with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.
What Is The Most Popular Wood?
Hickory is the most popular option, closely followed by Mesquite. Walton’s uses hickory and mesquite for smoking most meats in our smokehouses, pellet grills, and charcoal grills.
When To Use Apple Wood?
Apple has a mild and subtle flavor that is slightly fruity and sweet. It goes great with poultry, fish, pork, and vegetables. Also great for larger meats like ham, pork shoulder, and turkey.
When To Use Cherry Wood?
A very similar wood to Apple with a slightly fruity and sweet flavor and aroma. Great for larger meats like ham, pork shoulder, fish, salmon, and poultry. Also a great compliment when burning wood in chimineas.
When To Use Hickory Wood?
When in doubt, Walton’s uses Hickory wood. The most popular option for smoking most meats. Hickory has a stronger flavor than most other wood types and is an excellent choice for any smoked meats. Also a fairly popular option for use in chimineas.
When To Use Mesquite Wood?
An excellent all-around flavor and the 2nd most popular wood for smoking meats. Mesquite burns very hot and is perfect to complement beef, chicken, fish, and especially wild game. Recommended for grilling “flame kissed”.
When To Use Mulberry Wood?
Mulberry is a sweet fruitwood that is not as commonly used as other options, but still acceptable for all types of meats or vegetables. It is similar in density and heating values of oak.
When To Use Oak Wood?
Oak is a pleasant and versatile wood that is not overpowering. A good choice when smoking and cooking potatoes. Also great with large pieces of meat like large briskets, chops, or steaks. Also a popular choice for burning in chimineas.
When To Use Pear Wood?
Pear wood provides a very subtle smoke flavor which is particularly good with chicken, but also pork and vegetables.
When To Use Pecan Wood?
Pecan wood is fairly similar to hickory wood, but it is lighter and not as powerful of a smoke flavor. A bit more subtle, sweet, and mild. Great for all types of meats and vegetables.
When To Use Pinyon (Pinon) Pine Wood?
Pinyon pine is not meant to be used for smoking meats, but, it is one of the most popular choices of wood for burning in chimineas.
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
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