Characteristics of wood for smoking
Wood
Wood is the primary and ecological source of temperature and smoke for smoking. Deciduous tree species, primarily alder and beech, are most commonly used. Wood from fruit trees and other deciduous trees is an excellent addition to improve flavor. Chips, smoke chips and sawdust can also be used to thicken the smoke. A specific and pleasant taste and smell of smoked products can be obtained by adding twigs, shavings or juniper berries to smoking, but it should be used in moderation. Coniferous wood is not suitable for smoking, as it gives the products a bitter smell and tarry taste.
Using the right types of wood, the following flavor and aroma qualities can be obtained:
| Apple Tree | very mild, slightly sweet smoke with a subtle fruity aftertaste, dark brown smoking color | best used for smoking poultry |
| Cherry | similar flavor to apple, with a slight bitter note, changes the coating to a dark cherry color | can be used for smoking all kinds of meat |
| Sugar maple | gives a mild and slightly sweet flavor, gives smoked meats a golden yellow color | use for smoking fish and beef, for BBQ – pork ribs, beef ribs |
| Ash | burns quickly and toasts food, pungent with a slight distinctive flavor, gives smoked meats a golden yellow color | great for venison |
| Vine | provides a lot of smoke – with each species different, but all types have a rich and deep fruity taste | fish and poultry |
| Acacia | gives a lemony smoky color | poultry and pork |
| Lilac | very light, mild, subtle fragrance with a hint of floral aroma | seafood and mutton |
| Oak | red: one of the fastest burning types of wood, honey-earthy flavor with a hint of bitter aftertaste, noticeable tannin gives a beautiful dark gold color; white oak – is milder, gives dishes a dark yellow tint | beef, fish, poultry, pork, all products |
| Beech | it gives smoked foods a golden yellow color. During combustion, it obtains a high temperature | for smoking all types of meats basic wood for bbq and grilling |
| Cherry | similar to cherry fruity, slightly sweet aftertaste, smoking color golden, falling into dark red shade | for smoking all types of meat |
| Plum | smoking color- salmon, fruity aroma, honey aftertaste, very interesting wood | for smoking all meats, especially fish |
| Pear Tree | obtain the color of red wine during smoking | for smoking poultry |
| Alder | the best wood for smoking, the most commonly used, you get a nice red-gold color of food, turning to brown | for smoking all meats and fish |
| Walnut | we get a dark yellow color, also gives dishes a specific aroma | for smoking poultry and fish |
| Herbs and spices | grated garlic, peppers, onions, bell pepper, thyme, juniper, rosemary, oregano, cinnamon – added to the fire give a lot of smoke and give the food a great flavor. Herbs should be added to the embers in the first 15 minutes of heat treatment | for all meats and vegetables |
It is best to use healthy, dry, seasoned wood for heat treatment (BBQ or smoking) in Smoker quipment. When burning dry wood, less of the mild, blue, rare smoke is emitted. After thermal processing, the products have a very delicate taste, the spices added to the marinades are clearly discernible.
Wet wood (such as freshly cut wood) can also be used for smoking. Then more billowing smoke appears during smoking, the products may have a slightly sour taste, strongly noticeable smoke aroma. Due to the high humidity during the burning of wet wood, the smoking temperature should be lowered, as the higher humidity causes the temperature to be more noticeable.
It is best to use mixtures of different types of wood for heat treatment – this way you can develop your own unique, inimitable flavor.
Do not burn crumpled wood, brushwood, branches, unknown wood, painted with varnish, oil paint, railroad sleepers in the barbecue-smokehouse.
Thick pieces of wood are better for smoking, as this process is more concerned with slow, long combustion and lower temperatures.
For grilling, finely cut pieces of wood will be more convenient due to the need for higher temperatures in a short period of time.
For beef steaks, the best wood is hardwood – beech, oak – it gives a high combustion temperature. African wood has twice the burning temperature.
