Which Hardwoods ?

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Which Hardwoods ?

Post  mattm on Wed Nov 19, 2008 9:29 am

Hi there
New to smoking (food, that is - have plenty of other vices). Can anyone tell me which hardwoods are OK for a smoker. I know a joiner who has offcuts of oak, teak and cedar. Are these OK ?
Would appreciate any advice.
Regards Matt

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Re: Which Hardwoods ?

Post  Treegje on Wed Nov 19, 2008 10:42 am

oak is a very good wood type
of cedar I now ,that they prepare salmon on it
teak ,I would not use that
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Re: Which Hardwoods ?

Post  All Weather Griller on Wed Nov 19, 2008 4:44 pm

I have used OAK, Hickory, Apply, Cedar, and Cherry never used teak to be honest,

Info from another site

Types of Barbecue Woods

Apple: Produces a sweet, fruity taste.Good mild wood which works well on poultry and ham.

Alder: What can I say about this barbecue wood... it is the wood that is greatly preferred for most any fish especially salmon.

Cherry: Similar to apple... sweet and usually very fruity depending on the age of the wood. Tends to be mild making it a good choice for poultry, fish, and ham.

Hickory: Probably the most well known woods and while lots of folk may disagree, it tends to be a bit to pungent for my own taste therefore great care must be taken so that it is not overused. Most feel it is excellent on ribs and most red meats. Can also be used very sparingly on cuts of poultry. (should be able to get this at the local hardware/department store)

Maple: Gives a light and sweet taste which best compliments poultry and ham.

Mesquite: My personal favorite barbecue wood however, great care must be taken or it can become overpowering. Best not used for larger cuts which require longer smoking times but I have been known to be quite successful at it by using it in tandem with another type of wood. (should be able to get this at the local hardware/department store)

Oak: Good choice for larger cuts which require longer smoking times. Produces a strong smoke flavor but usually not overpowering. Good wood for Brisket.

Pecan: Gives somewhat of a fruity flavor and burns cooler than most other barbecue woods. It is similar to Hickory and is best used on large cuts like brisket and pork roast but can also be used to compliment chops, fish and poultry.
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Re: Which Hardwoods ?

Post  mattm on Wed Nov 19, 2008 10:25 pm

Cheers guys.
Will give the teak a miss I think - probably a bit oily anyway ? I believe Ash might be worth a go also. Hope to christen the frontier this weekend - weather permitting.
Regards Matt

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Re: Which Hardwoods ?

Post  All Weather Griller on Wed Nov 19, 2008 10:26 pm

Make sure you have a camera handy...

Enjoy

Adie
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Re: Which Hardwoods ?

Post  Treegje on Sat Nov 22, 2008 10:24 am

I have even used dry grapes branches for smoking

I also grilled on it

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