Does anyone ever mix the woods while smoking or am I the lone man out on this:eek: . Hard to say, but they’re fun to try if you have the chance. Notice that there’s barely any water penetration into the wood. On the other hand, I know of one gentleman who barbecues using only the bark. Check with local orchards, golf courses and tree trimming services, especially after storms. Tell them that your hobby is barbecue, you’re looking for a few split pieces of wood, and they’re likely to give you some for free. Traditionally, barbecuers have used whatever wood is common and abundant in their region. The best smoke wood is free smoke wood! When wine barrels reach the end of their useful life, they’re often cut into chunks and sold as smoke wood. These oak chunks show the dark stain of red wine on one side and the natural oak grain on the other. Generally speaking, you want to use only hardwoods from fruit-bearing or nut-bearing trees. You can always increase the amount of smoke wood next time, but there’s no way to remove smoke from a piece of meat that’s been oversmoked. However, some people put down a layer of charcoal in the bottom of the chamber, then a layer of wood chips, a layer of charcoal, and so on, until the chamber is filled to the top. When placing wood chips directly on the fire, soaking them first won’t do much to keep them from bursting into flames. Whether you're working with a rustic home decor style or a stripped down modern look, mixing dark and light wood furniture and frames is a tried and true way to make your space feel lived-in. Other compounds from the burning wood are responsible for the lacquered surface color of barbecued meats. As a smoke wood goes, it’s strong and can easily overpower your food. don’t bother soaking wood chunks before use. « Reply #11 on: March 19, 2010, 05:58:53 AM » Last time I cold smoked some salmon I alternated oak, apple and alder for three hours of smoke and it came out great. See the first video at the bottom of the page, timestamp around 3:30. It’s also not necessary to soak wood chips before use if you’re putting them in an aluminum foil pouch. It can be mixed with other smoke woods like oak and cherry with good results. He uses water in the water pan, sets all three bottom vents 1/4 open and the top vent 1/2 open. Kiawe (pronounced key-ah-vay) is indigenous to Hawaii and is related to mesquite. I don’t bother removing bark from my smoke wood. You’ll have to judge for yourself…I don’t taste sweetness myself. I especially like to use it with pork ribs. Better grocery stores will often have these products, too. Just depends. Mesquite BBQ wood is available in Mesquite chips and Mesquite chunks. Distribute the wood chunks evenly over the surface of the lit charcoal after putting the meat in the cooker. If you open the smoker after the initial 30-60 minutes of strong visible smoke, you may be surprised to see much of the wood still there, burning slowly and doing its job. Light using the Minion Method. I'll have to try that after I try this batch. This is not necessary, especially when using large chunks. You’ll find smoke wood available in all these forms. Just trying to think of ways to customize/perfect the flavors. When using a new smoke wood for the first time, I suggest using a small amount for a lighter smoke flavor. Maple has a mild flavor. Ideas? Cherry is one of my favorite woods to use with chicken. In the Midwest, hickory and apple. I especially like it with chicken and ribs. If you have a Gander Mountain by you they sell a limited variety but it beats driving and hour or so to Cabela's. Do they provide a unique flavor to your barbecue? Quote from: RAF128 on March 01, 2010, 11:10:24 AM, Quote from: Bangkok Smoke on March 19, 2010, 02:00:28 AM, Quote from: 3rensho on March 19, 2010, 05:58:53 AM, http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html, "I looked back, then looked forward and got lost. The wood is very dense and heavy with a dark, smooth, thin bark. Distribute the hot charcoal evenly over the unlit fuel, making sure some of the coals touch the smoke wood to start generating smoke right away. Give it a try if you’re able to acquire some. Click on the Ribs for Our Time tested and Proven Recipes! If you decide to experiment with it, use it sparingly. The table below offers some guidance about which smoke woods and which meats work well together. Some say it has a slightly sweet flavor because sugar maple, black maple, red maple, and silver maple are commonly used in the production of maple syrup. Weber grillmaster Kevin Kolman has described a split log method he uses in lieu of wood chunks in the WSM that he says gives him good results for Texas-style brisket. Hickory and mesquite chunks are readily available at most hardware stores and home centers. You don’t need to see smoke billowing out of the WSM throughout the entire cooking process to get good smoke flavor on the meat. Hickory, mesquite, alder, apple, cherry, oak, and pecan can be purchased from Amazon.com and at specialty stores like Barbeques Galore and from suppliers such as Uncle Robby’s Great & Audacious Wood and Fruita Wood. Hardcore grill enthusiasts consider smoking meat as both an art and science with the choice of meat, cooking style, and proper mixing of wood chips, a skill mastered in time and experience. Some people say that sassafras is inappropriate for smoking, yet it is available from some mail-order wood suppliers. This is convenient for those who live in urban areas without a lot of storage space and without access to cut trees or branches. Oak is one of my favorite smoke woods. They have the same aroma you experience when you visit the cellars at a winery. Hickory is probably the most popular smoke wood used in barbecue. In Texas, post oak and mesquite are the common woods of choice. Check Home Depot, Lowe’s, Orchard Supply Hardware, Ace, True Value, and other such stores. The conventional wisdom is that cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore are not suitable for smoking. Those shown in bold italics are some of the most popular, most widely available smoke woods. Logs and slabs are usually too large to use in the Weber Bullet, but may be cut down into smaller pieces to fit into the charcoal chamber. Berry Bros. sells both dry woods for grilling and green wood for smoking. One of the most famous proponents of removing bark from smoke wood is legendary WSM user Mike Scrutchfield. Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. Pecan is great with beef, pork, and poultry. I use two parts oak to one part hickory. Maple Smoking Wood Maple smoking wood produces a lovely mellow or mild sweet taste. The wood is dense and dark red/brown in color with a very rough bark. The selection varies but often includes walnut, oak, apple, citrus, olive, pecan, almond, mesquite and hickory. So this weekend I am doing a smoke of some baby backs and we also want to do chicken with them. Apple wood is another sweet and fruity wood, but has a much more mellow flavor when compared to cherry or pecan. After that, the amount of smoke decreases to where very little is visible. Its semi-sweet aroma goes well with beef, pork, lamb, poultry, and fish. As an Amazon Associate I earn from qualifying purchases. You can use a single smoke wood, or you can mix together different types to good effect. Mesquite is commonly used in Texas barbecue, but it’s often burned down into coals before being used as a heat source in wood-fired cookers. I have seen everyone using 1 wood or nother. Kevin lays a 12″ long split piece of post oak across the bottom of the WSM charcoal chamber, fills the empty area around the wood with unlit Weber Charcoal Briquettes, pours a Weber chimney starter full of lit charcoal on top of everything, lets it burn for about 5 minutes, then assembles the cooker. If you have to purchase smoke wood, it’s best to buy locally whenever possible because of the high cost of shipping. Try adding mesquite wood at the beginning or end of cooking for a … In parts of the South, it may be hickory and pecan. If I do the 4-for-3 I need one more choice (the other of the four would be the cover since it qualifies.) To prolong the smoke from wood chips, they are often placed in a pouch formed out of aluminum foil and put directly on the hot coals. I don’t advocate the use of wood chips, because I think chunks burn longer and more evenly. Some are made from old wine or whiskey barrels, while others have been soaked in wine or even Tabasco. When you fire-up the Weber Smokey Mountain Cooker and add smoke wood to the hot coals, it’s common to see an initial flush of white smoke that lasts for 30-60 minutes as the wood ignites.