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.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!