Hi There

Generally speaking, what types of smoking wood are good for what types of
meat?

I've just starting this "smoking" thing with Hickory chips and steak, and
while it imparts the most amazing flavour, I'm somewhat hooked and I am now
looking for some further inspiration to experiment with.

Cheers

Dave

----

Smoke Gets in Your Eyes.... your hair... your clothes... but doesn't it
taste good

DxP wrote:

Hi There

Generally speaking, what types of smoking wood are good for what
types of meat?

I've just starting this "smoking" thing with Hickory chips and steak,
and while it imparts the most amazing flavour, I'm somewhat hooked
and I am now looking for some further inspiration to experiment with.

You really will value the BBQ FAQ, which covers that information, and so
much more.
http://www.eaglequest.com/~bbq/faq2/toc.html

Not sure if the faq mentions...
At least when it comes to Hickory, the bark gives much more flavor!! in my
opinion.
"DxP" wrote in message
...
Hi There

Generally speaking, what types of smoking wood are good for what types of
meat?

I've just starting this "smoking" thing with Hickory chips and steak, and
while it imparts the most amazing flavour, I'm somewhat hooked and I am
now
looking for some further inspiration to experiment with.

Cheers

Dave

----

Smoke Gets in Your Eyes.... your hair... your clothes... but doesn't it
taste good

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
DxP wrote:

Hi There

Generally speaking, what types of smoking wood are good for what
types of meat?

I've just starting this "smoking" thing with Hickory chips and steak,
and while it imparts the most amazing flavour, I'm somewhat hooked
and I am now looking for some further inspiration to experiment with.

You really will value the BBQ FAQ, which covers that information, and so
much more.
http://www.eaglequest.com/~bbq/faq2/toc.html



These are good links for information on wood that I have found useful.
Unfortunately I struggle to get some of the varieties in the UK.

http://www.cbbqa.com/grilling/Woodforgrilling.html

http://www.virtualweberbullet.com/woods.html#choosing

Graeme (grapefruit & orange sound particularly good)

On Wed, 14 Jul 2004 02:08:43 +0000 (UTC), "DxP"
wrote:

Generally speaking, what types of smoking wood are good for what types of
meat?

Go he

http://powlusr.tripod.com/Wood/wood.htm

Scroll down to the blue table.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Graeme...in London wrote:
"Dave Bugg" deebuggatcharterdotnet wrote in message
...

You really will value the BBQ FAQ, which covers that information, and so
much more.
http://www.eaglequest.com/~bbq/faq2/toc.html



These are good links for information on wood that I have found useful.
Unfortunately I struggle to get some of the varieties in the UK.

http://www.cbbqa.com/grilling/Woodforgrilling.html

http://www.virtualweberbullet.com/woods.html#choosing

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great, but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

Graeme...in London wrote:
"Dave Bugg" deebuggatcharterdotnet wrote in message
...

You really will value the BBQ FAQ, which covers that information, and so
much more.
http://www.eaglequest.com/~bbq/faq2/toc.html



These are good links for information on wood that I have found useful.
Unfortunately I struggle to get some of the varieties in the UK.

http://www.cbbqa.com/grilling/Woodforgrilling.html

http://www.virtualweberbullet.com/woods.html#choosing

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great, but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

Graeme...in London wrote:
"Dave Bugg" deebuggatcharterdotnet wrote in message
...

You really will value the BBQ FAQ, which covers that information, and so
much more.
http://www.eaglequest.com/~bbq/faq2/toc.html



These are good links for information on wood that I have found useful.
Unfortunately I struggle to get some of the varieties in the UK.

http://www.cbbqa.com/grilling/Woodforgrilling.html

http://www.virtualweberbullet.com/woods.html#choosing

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great, but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

snipped stuff-

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great,
but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced
it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

What BOB said. I have lime wood, orange and grapefruit and can't tell 'em
apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan...I did a cook with pecan shells once
and they smelled divine.

Jack Curry
-we got wood in Fladera grin-

snipped stuff-

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great,
but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced
it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

What BOB said. I have lime wood, orange and grapefruit and can't tell 'em
apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan...I did a cook with pecan shells once
and they smelled divine.

Jack Curry
-we got wood in Fladera grin-

snipped stuff-

Graeme (grapefruit & orange sound particularly good)

In *my* experience, all citrus wood smoke tastes the same. It's great,
but
relatively mild flavored. Think fish, maybe chicken if you haven't spiced
it up
too much. Very subtle, but distinctive, and good.

BOB
but *I* wouldn't pay for it (living in the citrus-belt of Florida)

What BOB said. I have lime wood, orange and grapefruit and can't tell 'em
apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan...I did a cook with pecan shells once
and they smelled divine.

Jack Curry
-we got wood in Fladera grin-

On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" Jack-Curry deletethis
@cfl.rr.com wrote:

I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan

Pecan is an excellent all-round smoking/grilling wood. Wish I had more
than the few chunks I'm down to.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" Jack-Curry deletethis
@cfl.rr.com wrote:

I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan

Pecan is an excellent all-round smoking/grilling wood. Wish I had more
than the few chunks I'm down to.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" wrote in message
...
On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" Jack-Curry deletethis
@cfl.rr.com wrote:

I prefer bay (or
alder) for fish and I like oak the best for most everything else, though if
I can ever get my hands on some pecan

Pecan is an excellent all-round smoking/grilling wood. Wish I had more
than the few chunks I'm down to.

Pecan is about all I use anymore except for mesquite here and there. 'Round
these parts there's plenty of pecan orchards so supply isn't a problem.

I can go to a couple of wood yards and get a pickup load of chunks & logettes
for ~$40.

_________
ht_redneck

Have any of you tried smoking with peat ( not, Pete the next door neighbor)

Maybe a big chunk of mutton or lamb?

Popular in the UK, I've heard.

Too radical? un-American?



Lenny