We cover what type of wood to use in an offset smoker further on in this guide. Building a fire in an offset is a topic for another day. This helpful video from T-Roy Cooks to give you a good overview. If wood is not the primary heat source, many pitmasters find that adding the wood chunks to the coals once they are hot, and the meat and thermometers are all set up, is the easiest way to start producing smoke.
To ensure that you start getting good smoke right away, make sure the wood is touching the hot coals. Some pitmasters bury the wood chunks in the unlit coals, whereas others layer coals and wood chips and then light the coals using the minion method.
Judging by the number of guides and charts out there which outline the flavor profiles of different wood types and what meat it should be matched with, you would be forgiven for thinking that this kind of knowledge is imperative to pulling off a successful barbecue.
What if I told you that the evidence points to the shocking fact that this obsession with wood flavors may actually be a little over the top. In actual fact, where the tree grew is more likely to impact the flavor profile of the smoke than the type of tree it is.
Meathead Goldwyn of Amazingribs. This is very important to note, especially when you are caught up in the game of deciding which wood to use for flavor. This means that the differences between hickory grown in Arkansas and hickory grown in New York may be greater than the differences between hickory and pecan grown side by side. Indeed, many budding pitmasters obsess over what type of wood they are smoking with rather than the more important factor of where it was grown.
And while each wood variety produces smoke with a slightly different color and flavor, if your new to smoking, the major hardwoods hickory, oak, apple, cherry and maple all work equally well.
Believing that certain types of wood can impart different flavors is mostly wishful thinking. The bottom line is, learning the techniques behind creating good smoke is going to pay higher dividends than tirelessly matching specific woods with specific meats.
Most pitmasters these days use charcoal , electric or gas as their primary heat source and simply add wood chunks or chips for the flavor. Even though most evidence says that the belief different types of wood produce different flavors is mostly barbecue myth, there are some general rules of thumb that seem to hold true.
We have a more detailed guide to the best wood for smoking you can check out. There are also some types of wood you should definitely not smoke with which we have listed below.
Conventional wisdom tells us that wood should be soaked before smoking it. The idea is that soaking the wood will slow down the burn, and provide more consistent heat. Try adding a little apple juice for light and fruity notes, perhaps a little red wine to add some spice notes. A touch of rum added to the soaking liquid can lend a nice hint of caramel when smoking something delicate.
When in doubt I like to consult the experts, and if they all agree then there tends to be a good reason. The high moisture content keeps the combustion level of the wood down and the steam carries impurities of the wood with it.
Soaking your wood could adversely affect the quality of the smoke that is produced. The smoke you want is thin and blue. Soaked wood produces white, billowy smoke. Then I soaked them in room temp water for 12 hours, took them out, shook off much of the surface water, patted the exterior lightly with paper towels and weighed them to see just how much was actually absorbed. Certainly not enough of a difference to warrant calling off your barbecue plans because you forgot to soak your chunks.
Ultimately, you may need to experiment yourself to make a call on this one. Many will advise you to use wood that has been dried , arguing that too much sap will produce pungent smoke and can burn irregularly. Also, the flavors that excessively sappy wood produces can be unexpected, and not in a good way. On the other hand, some moisture in the wood can help the wood burn slower, which can make temperature control a little easier.
It really comes down to what taste you are after. Many pitmasters take the bark off the wood, claiming it will affect the flavor and the way the wood burns. Search forums. Log in. Install the app. For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Does wood for smoking go "bad"? Thread starter Paulie Start date Aug 18, Paulie New member. Yes, it most certainly looses flavor over time. That time depends upon in what conditions the wood was kept as well as when the wood was initially cut. Good Answer Bob! Jerry N. This is one of those things that I believe separate the general population from the aficionado - I being the former. They should provide a pleasant flavor and not produce a foul-smelling smoke.
Hardwoods are the best option. Wood chunks tend to come in three options: mild woods, medium woods and heavy woods. Here is what you need to know about each of them:. Mild Wood Chunks: These include apple, cherry and alder woods. They leave behind a somewhat fruity flavor. Mild wood chunks are best used with fish and chicken.
The best oak for smoking will provide a distinct flavor. It is not as overpowering as hickory can be. Medium wood chunks are best used with beef and pork or large cuts of meat. Heavy Wood Chunks: The most popular heavy wood chunks are mesquite. It leaves behind a very smoky flavor that is not suitable for all meats.
It is best for very large cuts of meat like briskets. As you can see, there are a wide variety of different wood chunks to choose from. In order to find the best option for you, it may be necessary to try smoking different types of foods with a variety of different wood chunks. You might find that certain wood chunks provide too little or too much smokiness. You should add wood chips or chunks before you start cooking. Keep in mind that you may need to replace them throughout the cooking process.
If they stop smoking, then it is time to add new ones. In conclusion, wood chunks will provide a smoky flavor to your food that will not occur by smoking or grilling alone. In order to have perfectly cooked food, you can use the ThermoPro Meat Thermometer. It will allow you to easily check the internal temperature of your food. The end result will be perfectly cooked food that you can enjoy with your loved ones.
ThermoPro January 27, Soak wood chips for about 15 minutes, and chunks for at least 30 minutes. Make sure to let the wood drip dry for a few minutes before adding it to the fire. You want the wood to be moist, not dripping wet.
When using a charcoal grill, add the wood directly to the coals once the fire has died down and you're ready to grill. Don't add it before you're prepared to cook, or you will be wasting the smoke. A vertical gas smoker has a tray or pan above the burner to hold the wood. Add the wood after the unit is up to temperature and allow the smoke to develop before you add the food. If you are adding wood chips or chunks to a gas grill, you need to keep the wood isolated from the fire.
Look for a device, such as a cast iron box, to hold the smoking wood chips so ash doesn't collect in your gas grill. Or, you can use a sheet of foil. Place the soaked wood on the foil, wrap it, and punch a couple of holes in the foil for the smoke to escape. Place this packet on the grill with your food. Actively scan device characteristics for identification.
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