Smoked Meats 102 - Using Different Woods
Smoked Meats 102 - Using Different Woods
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
Does The Type Of Wood Impart A Specific Flavor?
Few things cause more confusion with people who are new to smoking than the different types of woods available. They here Apple Smoked Bacon and expect the bacon to have an apple flavor. This is not how using different woods works, the type of wood you use is not going to impart a different flavor of smoke. What the difference between the smoke different woods put off is the strength of the smoke. Fruitwoods like Apple and Cherry put out a milder smoke and are great choices for lighter flavored meats like chicken and fish, I also smoke any vegetables I am doing over fruit woods.
When To Use Apple
Apple has a mild, subtle smoke. It works great with poultry, fish, pork, and vegetables. It can be, and often is used for Hams, Pork Shoulder, and Turkey.
When To Use Cherry
Cherry is also a milder subtle smoke. It works great with large cuts of meat like Ham, Pork Shoulder, Fish (especially Salmon) and all types of Poultry. This is also a good wood to use with Chimineas.
When To Use Hickory
Hickory has a very strong smoke to it. It works well with all types of beef and pork as long as you like smoke flavor. Hickory is the most popular wood to use when smoking and grilling.
When To Use Mesquite
Mesquite has a very strong smoke to it. Similar to Hickory it works well with any red meat especially wild game. Mesquite is often the culprit when something has too smokey a flavor to it.
When To Use Pecan
Pecan is similar to Hickory with a lighter smoke, it imparts a subtle mild flavor of smoke. Pecan is good on every type of meat, especially poultry but it also works very well when doing vegetables or other non-meat items. Pecan is what I use almost exclusively when either smoking or grilling with my pellet grill.
When To Use Osage Orange (Hedge)
This is a very hard wood and it burns extremely hot. When used as a blend with oak it is suitable for smoking but by itself, it is best used as a heat source.
Pellets Vs. Chunk Wood
Pellets grills are becoming more and more popular in the United States with numerous manufacturers entering the market. Pellets grills main advantage over charcoal and wood is the convenience, you can simply push a button and be smoking or grilling in a few minutes. People have wildly varying opinions on how effective these “combo smokers” are, I will tell you from experience that Pellet Grills impart somewhere between 50-75% of the smoke flavor that using a wood and charcoal smoker will.
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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