Types of Wood For Smoking

!±8± Types of Wood For Smoking

Choosing the type of wood you want to cook with can be a puzzle if you do not
know what wood is available, and how each type of wood will effect the meat you
are cooking in terms of flavor. The paragraphs below list a brief description of some
of the best woods to use for cooking and when to use them. Being from Texas, of
course my favorite type of wood to use is mesquite, and basically I use it for
everything I smoke. Sometimes I add other woods such as apple, cherry, or pecan to
give different tastes to the meat, but most of the time I use pure mesquite.

Many people do not like mesquite because they believe the smoke adds too much
flavor to the meet. If it is not used correctly, this can possibly happen. Mesquite
needs to be aged, or completely dry before it is used. Using it before then might
add a bitter flavor to the meat you are cooking.

Anyway, enough about mesquite. There are many different types of wood available
for you to smoke with. Just remember one thing. If you are using a type of fruit
tree, then you will be okay. Here are a few examples of fruit trees and the flavors
their smoke produces.

Alder- This type of wood is found mostly in northern states. It is a very delicate
wood that gives a hint of sweetness to the meat. Alder is commonly used to smoke
fish, pork, poultry, and game birds.

Apple- The bark on a piece of apple wood is very thin so it gives off less smoke that
other types of wood. The smoke is fruity in flavor, and can be a great wood to use
for smoking poultry and pork. I use apple in addition to mesquite when I smoke
ribs.

Cherry- This is a good wood to use for smoking beef, pork, and poultry. The smoke
is mild with a fruity flavor.

Hickory- Hickory is good for smoking pork, ham, and beef. It is probably the most
commonly used wood for smoking.

Mesquite- Mesquite is my favorite type of wood because it gives meat a good
smoke flavor, and a person can find it just about anywhere in Texas. It is important
to use only dried mesquite wood, because if the wood is too green, it can make the
meat taste bitter.

Oak- This type of wood can be used on just about anything if a heavy smoke flavor
is desired. Two types of oak are commonly used: red oak, and white oak. White oak
burns longer, and red oak is sweeter.

Pecan- Pecan is good to use in addition to mesquite when smoking ribs. I smoked a
brisket-using pecan only, and the end result was a 10-pound chunk of meat that
was too sweet to eat. I recommend using pecan moderately, mixed with another
wood such as mesquite or hickory.

These are just a few of the basic types of wood used for smoking. The types I have
described above are the kinds that I most commonly use, and the ones that I have
had the best luck with. The best way to find out which ones will work for you is trial
and error. Hickory is always a good bet, and it can be used in conjunction with
pecan, cherry, etc. to produce a mild, fruity flavor. Good Luck...

The Smoker King

Types of Wood For Smoking

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Smoked Brisket on a Kamado Style Charcoal Grill

!±8± Smoked Brisket on a Kamado Style Charcoal Grill

Watch more recipe videos here! www.bbqguys.com Chef Tony of BBQGuys.com shows you step by step how to prepare and smoke a large beef brisket on a Kamado Style Charcoal grill and smoker. Be sure to visit BBQGuys.com for all your BBQ and Outdoor Kitchen needs! Ingredients: Wood: 3-4 cups (I used cherry 1 1/2cups & Hickory 2cups) Extra Virgin Olive Oil - 1/4 Cups Rosemary (dry) - 1 TBL Garlic Powder - 2 TBL Turbinado Sugar - 2 TBL Chili Powder - 2 TBL Paprika - 2 TBL Cayenne Pepper - 2 TBL Celery Seed - 2 tsp Oregano (dry) - 1 TBL Thyme (dry) - 1 TBL Kosher Salt - 2 TBL Black Pepper (cracked) - 2 TBL If Spraying: Apple Cider - 1/2 Cups Apple Cider Vinegar - 1/2 Cups After trimming your briskets fat layer down to about 1/4 inch and removing any large membranes or "silverskin", rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds). Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking. When ready, remove brisket from refrigerator and place straight on a 225F degree grill, fat side down. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours. Your brisket will take between 1 1/4 -2 hours per pound, depending on many different factors. With that said, insert an internal temperature ...

Smoked Brisket on a Kamado Style Charcoal Grill

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Get a Feel For Making Homemade Chili From Scratch

!±8± Get a Feel For Making Homemade Chili From Scratch

This is not really a Texas chili recipe, but an overview of how to make this Texas original. There are no set number of cups of this or teaspoons of that. This guide to making chili is to help you get a feel for how this dish is made, and then go from there and design your own pot of delicious chili.

In your favorite large pot (preferably cast iron), throw in some meat. Remember that chili is a meat dish, and not a stew or soup, so meat should be plentiful. It is usually beef, but some people love venison, pork, chicken, or even rattlesnake in their chili.

Most chili cooks use cheaper cuts of meat, since it benefits from slow cooking. Cut the meat into about 1/2 inch cubes, or have your butcher grind it coarsely. Never use hamburger meat, as it can become mushy. You want texture in your chili.

Brown the meat in a large cast-iron pot (preferred over anything else). Drain off any excess fat.

The chile is where your chili will get its flare, so the right chile powder is crucial. To make authentic chili, grind up your own dried ancho and/or New Mexican chile pods. If desired, do the same with pequin, cayenne, or any other hot chile pepper if you like more heat.

The pros usually toast the chile pods in a skillet or in the oven. You are welcome to use packaged chile powder, which contains chile powder and other seasonings. Just understand that your chili will not be as flavorful.

The meat and chile powder simmer, with a liquid, salt (to taste) and black pepper (to taste) in the large pot. The liquid is up to you. Some like to use just water, while others prefer beef stock or beer. Others even use black coffee as their liquid of choice. The main thing is to be careful with how much liquid you use, so the chili does not become runny.

After simmering for a couple of hours or more, if the chili is still runny, you can thicken it with masa harina, or corn flour. Some people add this just because they like the extra flavor and texture it adds to chili.

Add spices throughout the simmering process to create "layers" of flavor. The main spices to use are garlic, cumin, and oregano.

Original chili cooks never added onions or tomatoes, but they are common today. If using onions, mince the onion in very small pieces. If you want to use tomatoes, think about leaving Texas and cook your chili elsewhere.

To make real Texas chile, never add beans to your chili. The preferred way is to serve beans on the side, where you can add them to your bowl of chili, if you want. There is probably a law in Texas that addresses putting beans in the pot of chili.

A good (and not so good) cook can make a great pot of Texas chili from these guidelines. Just taste the chili regularly, and add the spices to taste along the way. All great champion chili recipes started this way, using no strict rules, and using common sense and taste.

Get a Feel For Making Homemade Chili From Scratch

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