BBQ Smoking Woods

Choosing BBQ Smoking Woods

Have you ever been to a great barbecue restaurant and just stood outside and inhaled that wonderful smoke billowing from a wood fired, brick pit? There is just something special about how barbecue smells as it slow cooks for hours upon hours. Let’s get to work now on trying to duplicate that same aroma in your own smoker.

Wood Varieties

          The type of wood you use will make a big difference. The general rule of thumb is that fruit woods are mild and sweet, hard woods are more robust and savoury, and nut woods produce a strong smokey flavour. This includes such woods as hickory, oak, Holm oak, olive, almond and pecan. Fruit woods would include apple, cherry, lemon, orange,and peach. Do not use coniferous or oleander woods (pine, cedar, fir, hemlock, cypress, and spruce are some common ones).

Wood Forms

          Wood can come in several forms. Logs, split logs, chunks, chips, dust, and pellets.

  • As a fuel source, wood in the form of logs or split logs is the best choice for providing the most BTUs.
  • Wood chunks are better suited for using in a Kamado for a long smoulder without opening the lid.
  • Wood chips provide little heat but a lot of smoke.
  • Wood pellets are a compressed wood product. Some smokers like GMG and Traeger use pellets as the heat source and smoke flavour.But they can also be used like wood chips.
  • Wood Dust is used for cold smoking.

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