Info For Food Smokers
I am no expert but below is a quick bit of wisdom that comes from Oliver boss of my business associates Pro Smoke BBQ who has a lot more knowledge of cooking than me as I just sell the drugs!
Hickory
This wood creates a sweet, yet strong flavour, the smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts, but it’s especially popular with pork and beef.
Pecan
This wood is stronger than most fruit woods, but milder than hickory and mesquite. Pecan is ideal when smoking poultry and fish as it adds a bit more kick than cherry and apple, but won’t over smoke.
Maple
The perfect complement to any other of the chunks listed, a light sweet smoke very similar to apple or cherry, works well with chicken and Pork.
Post Oak
We’ve managed to get a limited supply of this wood from our US wood chunk supplier, it’s the original brisket wood! made famous by the likes Aaron Franklin and Texas BBQ, if American style brisket is your aim, this is the wood for you.
Cherry
Much the same as Maple this is a nice addition to any of the stronger woods, it will also provide a red colour to all food smoked with it. We’ve had excellent results with all poultry especially duck.
Tell me, Paul what you need – your business (or your money) has my interest !