| If you've ever wondered how to get that true | | | | Alder is a very delicate wood with a hint of |
| smoky barbecue flavor, you can't miss this article. | | | | sweetness. It goes good with poultry, fish, pork |
| The author shares his knowledge on just how this is | | | | and some game birds. |
| done. Have you eve been to a rib joint or a backyard | | | | APPLE |
| barbecue and wondered just how they got that | | | | Apple is a favorite of mine in combination with |
| beautiful smoky taste in their food? Well, it's not as | | | | hickory when doing pork ribs. It has a mildly sweet |
| difficult as it might seem. There are a few tips and | | | | fruity flavor. It's also good with poultry. |
| techniques that I am going to share with you that will | | | | CHERRY |
| (with a little practice) make you into a real 'barbecue | | | | Cherry is another of the fruity and mild hardwoods. |
| pitmaster'. | | | | It's also good on pork, and some beef cuts. |
| It all begins with the choice of fuel. While gas | | | | HICKORY |
| (propane and natural) is very quick and convenient, it | | | | Hickory is by far the most commonly used hardwood |
| simply cannot, by nature, give you that mos t | | | | in barbecue. Its' sweet and strong flavor is good |
| sought-after smoke flavor. It's not the best fuel | | | | with ham, pork and beef. A very good choice when |
| choice for our goal here today. | | | | grilling steaks. |
| A charcoal fire is the most traditional and popular | | | | MAPLE |
| method for those after that great barbecue taste. | | | | Maple is a mellow and smoky wood with a hint of |
| Charcoal is made from hardwood among other things, | | | | sweetness. If you like to smoke cheese, this is the |
| which is the key to getting the right flavor. There's | | | | wood for you. It is also good with pork, poultry and |
| a choice here too, briquets or lump (natural) | | | | game birds. |
| charcoal. I generally start my fire in a charcoal | | | | MESQUITE |
| chimney with briquets then add lump charcoal if | | | | Mesquite wood burns hot with a strong earthy |
| needed. The reason for this is that lump charcoal | | | | flavor. It is popular in the south, especially Texas. |
| ignites cleaner and does not give off the acrid smoke | | | | It's good with beef, fish, chicken and some game |
| and possible bad taste. Lump charcoal also burns | | | | birds. |
| hotter and shorter than the briquets. | | | | OAK |
| Oh, by the way, NEVER use lighter fluid to start your | | | | Oak gives a heavy smoke flavor. Red Oak is really |
| fire. It has a tendency of giving the food a | | | | good on ribs, while White Oak is a longer burning |
| 'diesel-like' flavor. Always start you fire in a charcoal | | | | wood. Use Oak on red meat, pork and fish. |
| chimney. This is a much more efficient and | | | | PECAN |
| environmentally friendly way to go. The heat is | | | | Pecan is a very good choice for smoking. It has a |
| funneled straight up and ignites the charcoal more | | | | subtly sweet and mild flavor. Pecan goes well with |
| evenly and quickly. | | | | poultry, beef and pork. It also works well when |
| There are some people who use nothing but wood in | | | | smoking cheese. |
| their grills and smokers. Many varieties of hardwood | | | | Some other woods that give great smoke are: |
| can be used by itself with amazing results. I'll tell | | | | Almond, Ash, Birch, Grapevines, Mulberry, Pear and |
| you about the different types of wood in a minute. | | | | the sweet fruitwoods like Apricot, Plum, Peach and |
| But the method mos utilized by us barbecue | | | | Nectarines. These are all suitable for smoking so, do |
| enthusiasts is a combination of both charcoal and | | | | some experimenting. |
| hardwood. By combining these two, you get the | | | | The following are a few unsuitable woods for grilling |
| best of both fuels. The charcoal ensures a longer | | | | and smoking that possibly could even be poisonous. |
| sustaining fire, while the hardwood adds to the | | | | Stay away from: PINE, FIR, SPRUCE, REDWOOD, |
| smoky flavor. | | | | CEDAR and CYPRESS. Also ELM, EUCALYPTUS, |
| Now let's talk about hardwood. There are many | | | | SASSAFRAS and SYCAMORE are woods NOT to |
| varieties to choose from here too. I will cover the | | | | use. |
| most popular ones used, but don't feel limited to | | | | I'm sure if you follow these guidelines, with a little |
| these suggestions. Try experimenting with others. | | | | practice you'll achieve that wonderful smoky taste |
| ALDER | | | | that we all strive for. Good luck and good eating. |