BBQ Smoking Oak Wood Chunks

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They also note that hardwood is commonly known as angiosperm, and is the wood that originates from blooming plants. The phrase “angiosperm” comes from the Greek word angiospermous, which means “vessel seed.” Oak, ash, maple, and beech trees are examples of these sorts of trees. You can opt for a dry rub made from herbs and spices or a wet rub made by mixing spices with a liquid like vinegar, mustard, or oil to create a paste. While this may not sound like a hassle, you’ll think otherwise when you’re halfway through your smoke and out of coal already. The following section will help you to identify smoking wood chunks and the trees they come from. With multiple photos of tree varieties, their leaves, bark, seeds, and flowers, and photos of smoking wood chunks created from said trees. Fish and seafood are the most delicate proteins on this list, so you’ll need to be extremely aware not to oversmoke lest you risk ruining the meal.

Logs are specifically great when you’re cooking with solely wood. Once you get a clean, oxygenated combustion, you can simply add new logs to the coalbed for fresh fuel. This keeps a steady stream of clean smoke on the protein throughout the cook without overpowering it. Leaves — 12 to 22 inches long, having 5 to 11, 5 to 8 inches long leaflets 2 to 5 inches wide. They can have an ovate, broadly elliptic, or obovate shape, with a pointed tip and toothed margins. Shiny dark green topside, pale underneath with soft hairs. They turn yellow in Autumn and have an aromatic scent when crushed.

Smoking Wood Chunks

No doubt there are BBQ restaurants where you live, and they need to get their wood supply from somewhere. Don’t be afraid to ask your local pitmaster where they source their wood. You’ll be surprised to see how First, you need to keep a smoking journal. Take notes on what meat you smoke, at what temp, using what smoking wood, how much wood you used, and how long you created smoke for. Was it not smoky enough? Or too smoky? If so, increase or decrease the amount of wood and smoking next time. You will soon find your sweet spots. Adding a rub involves rubbing your meat with spices, herbs, or sauces before you smoke the meat to enhance its flavour.

Some smokers use pellets as their main fuel source, utilizing an electric powered auger and thermostat to maintain the proper temperature. Get your own — If you have local wild woods and forests — and do make sure they aren’t privately owned — you can forage for wood and take it free. Don’t go cutting down trees, but look for branches that have snapped off in high winds. Mixing woods is also a great way to find new flavours and take your smoking game to the next level! Flavour Pairings Are Key – How to Get Them Right Wood should be dry and well-seasoned, and it is generally recommended to start adding wood to a smoker at the beginning of the cooking process.With logs, you also get a great steady stream of clean smoke, so you can be confident your meats are getting good bathing in all that flavour. Smoker Wood Chips Therefore, it’s your job to keep an eye on the temperature gauge as you cook, adding to the fuel source if necessary. And when lignin breaks down in a fire, it creates aromatic compounds called phenolics that bring spiciness and pungency to smoke flavor.