| > | | | | penetrate the food. Hardwoods are by far and away |
| Here you can find out about the best woods to use | | | | the best, they burn longer and are generally more |
| for flavouring your barbecued foods, and which | | | | aromatic than the softwoods. In the same way that |
| woods you should never use. | | | | you need to choose a wine carefully in order to |
| It is not just your cooking skills that can make or | | | | complement the food, you would use different |
| break your barbecue or grilling party. The flavor of | | | | woods for different meats and fish. Below we list a |
| the food you produce can be affected by the type | | | | few of the more common hardwoods and their uses. |
| of wood that you use for smoking the fish, beef | | | | Hickory - used for all types of meat, it gives a |
| chicken etc. | | | | pleasantly and often strong smoky flavor. It is |
| We recommend that you avoid lumber offcuts and | | | | particularly effective when used with pork, game, |
| other scraps. Why? OK, they are cheap but they will | | | | poultry and ribs. |
| often have been treated with preservative or paint. | | | | Oak - common smoking wood that imparts a |
| When these burn, they can produce some really | | | | pleasant and subtle flavor to all kinds of meat and |
| unpleasant tastes in the foods. Moreover, they also | | | | fish. I guess it is as close to a good all-purpose |
| release chemicals called dioxins which are harmful to | | | | smoking wood as you get. |
| health. So if you use lumber scraps, it could poison | | | | Cedar - A distinctive aromatic flavor that |
| your guests as sure as undercooked meats and fish | | | | complements fish in particular. |
| could. Also, never use mould covered wood, again, | | | | Beech - like oak, it is widely available but gives only a |
| you will get some undesirable flavors and possibly | | | | delicate flavor. Another all-purpose smoking wood. |
| harmful chemicals. | | | | There are plenty more woods available from grill and |
| So, choose fresh wood, prepared specifically for | | | | barbecue specialist stores so why not get out there |
| culinary use. Smoking works best on foods that take | | | | and try some. |
| a while to cook, the smoke flavors take a time to | | | | |