 |
COOKING WITH WOOD
Oak (Arizona white oak, it is actually a red oak)-best of the red oaks-far superior to white oak for any cooking. All desert species of Oak have a tendency to smolder and thus can impart a strong smoky flavor when used for cooking, it is recommended that Oak should not be used alone in Pizza or Bread ovens, it should be mixed with a cleaner burning hardwood such as Pecan. Also (mexican live oak, also called Emory and Black Jack Oak)--densest of all oaks-longest burning-highest BTU output, robust flavor-great for red meats- preferred choice of professional chefs can be used green or bone dry. Burns the longest of the hardwoods.
Mesquite (Honey Mesquite, Screwbean Mesquite, Velvet Mesquite)-high heat output-great coals-preferred wood for "old fashioned cookouts" and Deep Pit Barbeques. A little harsh for smokers, but fine for wood-fired Grills. Mesquite is also a great wood for Pizza and Bread ovens especially when combined with a clean burning hardwood such as Pecan. Mesquite burns relatively fast for a hardwood, but provides a longer lasting coal-bed than most. Should only be used well seasoned. NEVER, EVER use green (unseasoned) Mesquite in a smoker, you will not be able to remove the bitter residue (even with a sandblaster).
Pecan (domesticated Hickory)-cleanest burning and best flavored of the Nut woods-wins more cook-offs and barbeque championships than any other wood-a southern style cooking favorite-very forgiving for novice smokers-imparts a great flavor on any meat, both on the grill or in the smoker-can be used green or bone dry. The best choice for Pizza or Bread ovens. Very dense and high BTU output. Burns longer than Mesquite but not as long as Oak.
Pistachio (another rare nut-wood)-very similar to Pecan in all aspects-with the flavor more reminiscent of a wild grown Hickory (harsher)-uses, same as Pecan.
Apple (also Cherry, Rose, Ash, Plum and Peach)-preferred wood for knowledgeable smokers-especially for lighter meats (seafood, poultry, pork etc.)-delicate flavor-very clean burning-fastest burning of all hardwoods used for cooking, therefore not recommended for wood-fired grills. Great starter wood for Oak, Pecan and Mesquite etc. great for Pizza or Bread ovens to get temp up in a hurry-but not to maintain a high heat. Can be used green or bone dry.
Grape (occasionally in stock)-unsurpassed for heat-as good or even better than Mesquite for producing a great bed of charcoal.
Citrus (Orange, Grapefruit, Lemon, Tangerine etc.)-- very clean burning when fully seasoned-burns faster than Oak, Pecan and Mesquite but not as fast as Apple etc.-can be used in all facets of cooking. Use only fully seasoned.
Eucalyptus (Silver dollar, Red gum etc.)-should be used with caution for cooking (bone dry only) use for cooking only when flavor from wood is not a factor, such as Pizza or Bread ovens. Can produce an exceptional coal bed for Deep Pit Barbecuing. Burns very similar to Oak. Eucalyptus is one of the hardest woods in the world to SPLIT therefore it is not utilized to it's full potential-the wood has to be split in order to cure (season) properly, if not seasoned properly it can put off a very nasty aroma which, when Eucalyptus is used for cooking can destroy the flavor of what is being cooked.
GOT A COOKIN' WOOD QUESTION?
ASK THOMAS BERRY
SMOKIN' SINCE '55
VISIT OUR FRIENDS AT:
