It can work well with almost any wood except the very heavy smoking woods such as mesquite. All of them react differently when burned and are used for different scenarios. You can make smoking woods for sure. Another advantage of using wood with some moisture remaining in it is that the wood will burn slower at a lower heat. and for good reasons: *The magnet, which covers the entire back, allows him to keep it right on his smoker. If you don’t go through a lot of wood then the wood chunks by Weber are a decent option. Just keep in mind that if you go overboard with the spritzing, you could wash off any rubs or sauces you may have applied. Stick to natural hardwoods. Weighing 5.85 pounds, this axe comes with a lifetime warranty. As the son of a vegeterian, I grew up dreaming about meat. However, knowing how and when to use wood in its different forms is a far more worthy time investment. This is a bit higher than other smoking because wood will produce a better smoke at higher temperatures. If you’re looking for a good all round wood then oak is the one to go with. We’ve found oak to be one of the most consistent woods to smoke with. This is very important to note, especially when you are caught up in the game of deciding which wood to use for flavor. And if you are after a stronger smokey flavor, the extra smoke that comes off the moisture in the wood isn’t necessarily a bad thing. Cherry: This burns fairly hot and gives off a decent amount of smoke. This 10lb bag is a good option if you want a good sppply. Pear wood is good for pork and poultry. This requires a wood that doesn’t have an overpowering smoke such as mesquite. There is a better option for ribs though. Popular manufacturers of propane grills for, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Oak burns really clean, it’s a nice even heat, it’s not over powering.’ – Aaron Franklin. Also, woods are regional and what is readily available for some might be more difficult to find for others. Oak – Burns slow and even, has a mild flavor, and is generally a good wood for smoking. Chicken is a light meat so it can benefit from a lighter, sweeter, sometimes fruity flavor. Meathead Goldwyn, Myth: Soak Your Wood First. If done right this can really enhance the flavors. Smoke will stick to the surface of the meat readily if it is cool and moist. We have covered a lot in this article! Adding in other flavors such as cherry, apple, or pecan can make a nice combination of flavors that really bring the turkey alive whilst protecting yourself from a bitter bird. Chips burn much quicker than chunks because of the increased surface area to volume ratio so it’s likely that you’ll have to add more to your smokes part way through. Mesquite: This is probably the strongest flavored smoke. There is such a thing as meat that tastes “too smokey”. See full disclosure. Clean your bbq grill, smoker, or firebox easily in seconds with no mess! Smoking wood is down to personal preference however, so if you prefer a more subtle smokiness then lighter smoking woods such as apple, cherry, or pecan can still go well. In this video Aaron Franklin runs through what wood characteristics he looks for for an ‘optimal smoke’. While you can burn just about anything to smoke your food (In Iceland they use dried sheep dung), wood is the most commonly used material. Your trusted wood smoking friend Gerry is here to help you out with finding the right wood for the job! There are three main types of smoking woods that you need to know: mild, moderate, and strong. Here’s a quick overview of what types of wood work best with each type of food:All of these woods will work just fine when it comes to smoking but the one…