AZ Barbeque.com

Smoking wood chart

Discussion started on

bearbonez

  • Karma: 8
http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf



 Thanks for posting this on fig tree thread Dave. This is a good sticky subject
#1 - March 12, 2011, 08:56:24 am
David "Bear" Nunley

tbonejc

  • Karma: 2
Nice reference point
#2 - March 14, 2011, 04:47:05 pm

AZWildcat

  • Karma: 22
Great Chart!!!
#3 - March 15, 2011, 10:55:59 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Gizzy's Smokin Crew

  • Karma: 1
Great Chart......Thanks. That really helps
#4 - March 17, 2011, 03:36:19 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

Mark

  • Karma: 18
One wood not addressed in the chart is juniper which is common in Arizona. A few years ago, they were selling it in chunks at Home Depot as a smokewood. It came bagged and labeled as "Aligator Smoke Wood." I tried some and got what I expected- a strong juniper berry flavor. It tasted like the meat had been injected with gin. But not in a good way. I've been marinating myself in gin for something now and most people consider me tasteless. 8)
#5 - March 22, 2011, 11:50:52 pm
Mark Motta
Meatier Creator

Dan-O

  • Karma: 0
Thanks for posting this chart...I'm gonna print it out right now!
#6 - April 27, 2011, 05:58:16 pm

someAZdude

  • Karma: 0
Thanks! This helps a newbie like me a lot. I didn't even know you could smoke with a lot of these woods.
#7 - July 23, 2011, 01:15:57 pm
Not a competition cook. Just doing it because I love the taste/smell/creativity and enjoy feeding people!
Using a WSM to get it done!!

Mark

  • Karma: 18
One word of caution...you'll want to season the wood (let it dry out) for 6 months or so. For instance, you don't want to cut branches off your orange tree and toss 'em straight into your smoker. You'll get a bitter smudge out of green wood.
#8 - July 23, 2011, 01:34:55 pm
Mark Motta
Meatier Creator

someAZdude

  • Karma: 0
Good to know. Thanks.
#9 - July 30, 2011, 01:35:47 pm
Not a competition cook. Just doing it because I love the taste/smell/creativity and enjoy feeding people!
Using a WSM to get it done!!

Ryanrf73

  • Karma: 0
Thanks for the chart, that is some good info.
#10 - August 30, 2011, 09:27:40 am

valleyfirewood

  • Karma: 0
that is a great chart! i sell firewood and i got a lot of bbq woods. my wood is seasoned dry and  split. call me at 480-495-3518 for more information
#11 - September 27, 2011, 02:19:11 pm

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