What Wood Flavors To Use When Smoking Meats


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    Using Hickory Wood For 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 Flavor of Wood Pellets to Use Smoking Meats

    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.


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  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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  • K

    @Joe-Hell ROFLOL 🙂

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  • @Austin I had the three 3 in 1 gig once…once 😒

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