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

"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)

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>-

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

Jack Curry wrote:
> 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>-

I got a bag of pecan chunks at Lowes a few weeks ago, it's a good change, but I
keep on returning to oak and hickory for the majority of my smoking.

BOB
who has a box of K-extruded coconut lump for you if you're ever in Orlando, or
I'm in the Daytona area

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

Jack Curry wrote:
> 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>-

I got a bag of pecan chunks at Lowes a few weeks ago, it's a good change, but I
keep on returning to oak and hickory for the majority of my smoking.

BOB
who has a box of K-extruded coconut lump for you if you're ever in Orlando, or
I'm in the Daytona area

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>-

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)

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
>
>

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

Try this link.

http://www.eaglequest.com/~bbq/faq2/toc.html



"Kevin S. Wilson" > wrote in message
...
> 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