One question I hear a lot among those that love to grill, is what type of wood they should use for flavor. There are many options available, some of which I have included below:
MESQUITE: This wood produces a sweet smoke that offers an excellent flavor to barbequed meats. When grilling with mesquite, make sure to make use of aged wood since the green timber is oily. Do not use this wood for extensive smoking or barbecuing of meats. Rather, utilize hickory or pecan timber. Mesquite beans might likewise be made use of.
HICKORY: Known for a full, durable taste. Typically related to Southern food preparation, particularly pork. Terrific with beef, chicken, pork, ribs or sausage. My neighbor, the local HVAC repairman, always comes over when he smells me grilling with hickory. There’s just something about the flavor that can’t be replicated.
APPLEWOOD: Imparts a more refined smoke taste. Use with pork, chicken or mild sausages like bratwurst.
MESQUITE: Gives a somewhat sharper taste. This is the timber made use of in a lot of the popular Texas pit barbecues. Prevent adding big quantities, as it can occasionally cause a bitter edge when over utilized. Attempt it with virtually any food, from turkey to steak.
CHERRYWOOD: Adds a smooth, lighter taste. Goes well with lamb, veggies, as well as duck.
Explore mixing greater than one sort of timber. If you like the taste that hickory provides your food, but discover it as well solid, attempt combining it with some cherry wood.