image

 

   


Weekly Recipes




The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


Best Prices ... Best Selection

Your Barbecue Super Store
  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

Featured BBQ'n
Video



Types of Woods

The Most Common Woods for Smoking and Grilling



There are many different types of woods available, all of which present excellent and distinctively unique results. The type of cooking will determine which types of woods may be used. The following will provide the characteristics of each type of wood and its effects on the meat being smoked or grilled. In order to achieve the desired type of flavor for your meat, carefully review the characteristics of each type reflected below.

Before purchasing a new grill or smoker, consider the various features of the equipment and select the type and size of grill or pit which will give you the desired results.


Smokers
    Always use full lengths of wood which fit in the pit. We have found that 2 to 3 sticks of wood (7" to 15" depending on the size of the fire box) will usually maintain the desired heat and bed of coals for excellent cooking. Allow the wood to be reduced to non-flaming coals. This will provide a steady and consistent heat and smoke source . See tips on changing wood in a smoker.


Larger Grills
    Utilize full lengths of wood (7" to 15" depending upon the size of the grill). Allow the wood to be reduced to a nice bed of coals. If the bed is made up of mostly coals, then some 'flaming' of the wood is acceptable, and possibly preferable for preparing crispy or flame-kissed pieces of meat.

Grills, Smaller Smokers and Kettle Grills

    You can achieve the same results as with the larger smokers by creating coals from smaller lengths of wood (5" to 7" sticks) and/or larger wood chunks (3" x 3") placed on top of the starter charcoal. Utilize chunks or chips placed on top of the charcoal heat. To achieve greater amounts of smoke and longer lasting wood, soak the chunks of wood for approximately 12 to 24 hours prior to use. Insurance: Have enough dry wood to use if needed.













    CHARACTERISTICS OF "SMOKING WOODS'

    Types of
    Wood
    Unique smoke characteristics of
    the wood and flavor produced.
    Types of
    Meat

    Oak
    This is an excellent wood for smoking large pieces of meat for great lengths of time. You will find it assertive but always pleasant. Oak is probably the most versatile of all hardwoods. The smoke flavoring goes exceptionally with a brisket. It will generally produce a medium to heavy (but seldom overpowering) flavor.
    Briskets
    Roasts
    Chops
    Steaks


    Pecan
    Located in abundance in the Southwest, this wood produces a medium fruity taste and is the choice of many professional chefs. Pecan will burn cool and offer a richness of character. You will not be disappointed. It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts.
    Briskets
    Roasts
    Chops
    Steaks
    Fish
    Poultry

    Hickory
    It has been said that hickory is the King of woods and is prevalent in the Southern regions of the country. Care should be used when cooking with this wood. It will produce a sweet to strong, hearty taste. Hickory is perfect for ribs and pork shoulders. It also enhances any red meat or poultry. It is milder than mesquite, however.
    Red Meats
    All Ribs
    Poultry
    Apple
    This tree indigenous to the Northwest United States produces a mild and fruity type of taste. Others say it makes meat taste slightly sweet and fruity. It is mild enough for chicken and turkey. It may also be used for flavoring a ham.
    Chicken
    Turkey
    Fish
    Ham
    Alder
    This tree originates on the West Coast of the United States and generally produces a light, delicate to sweet-mild taste. It is the traditional wood used for smoking salmon, particularly in the Pacific Northwest of the United States. Alder works on most any fish.
    Salmon
    Other
    Fish
    Poultry
    Cherry
    Cherry produces a similar taste to apple. produces a very mild and fruity flavor. You will probably find the meat tasting somewhat sweet as well. If you can find cherry, it will be mild enough for chicken, turkey and fish. Use it with flavoring a ham.
    Salmon
    Other
    Fish
    Poultry
    Maple
    Maple is generally located in the Northeast United States. It is mildly smoky and mates well with poultry, ham and vegetables. When used, it will produce a sweet and light taste.
    Poultry
    Ham
    Vegetables
    Mesquite
    Extra care needs to also be used with this mystical wood. Over the past decade, it has gained particular favor in the area of fajitas.The flavor can become strong very quickly. It is best used for grilling where the smoke does not actually penetrate the meat. Small portions may be used when smoking if other wood is utilized as the primary heat source.
    Chicken
    Beef
    Fish
    Grape
    Grape wood is traditionally from the California vineyards. It offers a more delicate flavor than the typical hardwoods and is most often recommended for use with both fish and poultry. The smoke is a light flavor similar other fruit woods.
    Chicken
    Fish
    Over time, we have received inquires from our many visitors as to whether or not it is ok to use this type of wood or that type. The answer lies mostly in the fact whether or not the wood is a hardwood instead of a softwood. Some of the many different, exotic if you will, types of wood are as follows:

    Guava, Almond, Walnut, Peach, Cherry, Apricot

    CAUTION: NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN WOOD. THEY ARE UNACCEPTABLE FOR GRILLING OR SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND RESINS. ONLY USE HARDWOODS FOR SMOKING AND GRILLING.

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

Click & Order Your Bulk Chips & Chunks TODAY 


Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

FREE WINE @ The Barbecue Store
CLICK HERE TO FIND OUT MORE

 

Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!  See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

See our Top Ten Sellers!

Follow barbecuennow on Twitter

Join Us On Facebook


Smoke 'n Fire Enquirer
Free Smoke 'n Fire Enquirer
Email *

FirstName

LastName

* Required Field

Since February, 1996

image