Types of wood used for smoking

Smoked meat is not the healthiest food but if you do not eat it every day and in large quantities, you are ok. It is so delicious and that is why smokehouses are part of many gardens – homemade or purchased. A smokehouse must be built well to last sure, but the taste of the product is what matters. To get the best of your smokehouse you need to use high-quality ingredients and high-quality wood. Bad wood will degrade the final product.

What kind of wood should you use?

The use of the “right” wood has a great impact on the final product. It will not only affect the taste, but also the colour. For example, if you use wood from coniferous trees, the meat will have a different color compared to using wood from deciduous trees. Experts may be even able to tell what kind of wood was used for smoking the particular meat. However, it is not only the type of wood that matters, but also the amount of smoke. More intensive smoke will give the meat darker colour.

What type of wood should you use?

First of all, the wood needs to be dry and the moisture content should not exceed 25%. This means that cut wood should be stored for three months at least. Too much moisture in wood can produce a sour taste. Before you put the wood in the smoker, inspect it carefully. Make sure it is clean, no mould or rotten parts. Not dirt either.

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With or without bark?

Bark should be removed before smoking, as it can produce toxic substances that get into the meat and to your system when you consume it. This is especially true for birch, but the simple rule is no bark.. You may purchase small wood chips and try less common types of woods.

What about coniferous wood?

Coniferous wood gives meat and sausages an intense flavour, but it may not be pleasant if it is too intense. Sometimes it may add bitterness. Not everyone likes it, which is why hardwood is the favourite wood for many. Coniferous wood is mainly used for fish and less for meat. It is traditionally used in Silesia or Germany. If you decide to experiment with coniferous wood, add juniper berries or twigs as these add a nice touch of aroma to the meat.

Which hardwood wood is best?

Hardwood comes from deciduous trees. Ornamental, forest and fruit trees may be used. Here is a brief summary of woods:

• Apple wood – produces a mild smoke, has a strong, fruity flavour and a brown colour. Ideal for poultry.
• Cherry wood – sweet flesh but may produce a bitter aftertaste and brown colour. Suitable for poultry.
• Walnut wood – produces a sour taste and a dark yellow colour. Used for poultry and beef.
• Hazel wood – brown or dark yellow, suitable for all types of meat.
• Maple wood – gives meat a sweet flavour and golden colour. Used for beef.
• Ash wood – golden colour and strong pungent taste. Use for game only.
• Oak – a versatile wood, adds great flavour and colour to all meats.
• Acacia – gives meat a yellowish colour and slightly sweet taste. Great for poultry and pork.
• Birch – without bark of course. Use to preaheat your smokehouse, but not suitable for smoking as it gives meat an unattractive taste and colour.

Source:

https://fajnyogrod.pl/porady/jakie-drewno-do-wedzenia-wybrac-poradnik-praktyczny/

https://www.domaci-udirny.cz/Jake-drevo-pouzit-k-uzeni-b42375.htm

Preview photo: Pixabay