BBQ RIBS RECIPE

Which Wood Chips For Your BBQ Smoker?

I have seen many lists on wood chips and what the best meat and accompany them, it's always struck me that this approach is the problem for the wrong side. The wood chips, is choosing the food and in my book, should choose foods wood chips! Thus, when you scroll down to see my list it is written in a way that we hope will let you choose your barbecue recipes first and let the aroma follow. To be honest, hickory takes a lot of moves (particularly on the coasts), but there is an incredible variety of wood chips to choose from these days, it is worthwhile to experiment a little.

The idea behind the use of tobacco is that the wood burns, but when heated by reducing the available oxygen to the fire, wood burns rather than smoke by adding wood chips to your barbecue smoker, a nice range of flavors can be given to meat or fish. The best wood to use is "green wood" ie. wood is not completely dried up because green wood burns at a higher temperature, it is older than wood smoke and it lasts a long time. When buying wood chips in a bag, it is important to soak the wood for 30 minutes to get the moisture before jumping on the coals.
A final tip from me before the list: --

If you have a barbecue instead of a smoker, try packing wood chips in aluminum foil, then foil puncture a number of times with a fork or the tip of an uneven. Pop pack foil hot coals and see what you think, but try one of the most powerful smoke if you're not noticing a difference.

The chips are good with all kinds of meat, it is good if some in stock: --

Acacia - a strong smoke
Almond - sweet, nutty (as you wish)
Apricot - soft and sweet and an interesting alternative to Hickory (just a little softer)
Cherry - sweet and fruity
Cottonwood - a very subtle flavor, worth a try, but not my favourite
Grape Vine - wonderfully aromatic sweet and if you can get it
Nectarines - again similar to hickory, but rather soft and light as apricot
Peach - slightly sweet taste
Pecan - very similar to smoke oak, but just a little softer
Prune - similar to hickory, but soft and sweet

For red meat try the following: --

Grapefruit - a good way to smoke with a fruity note
Citron - new medium smoke with a slight aroma of fruit
Mesquite - strong earthy and try beef
Mulberry - beautifully sweet apple
Oak - really thick smoke if a doubt for beef
Orange - another way with a fruity smoke

Lamb of course is to ensure that any red meat at all in the category above may be used, but I have a recommendation on the lamb: --

Lilas - It's light and flowers with a subtle touch

Pork: --

Alder - extremely mild
Apple - fruity sweet with dense smoke
Birch - Strong and earthy
Grapefruit - through smoke with a touch fruity
Hickory - the original pungent flavor of smoked bacon ready for your ribs
Citron - through smoke with a slight aroma of fruit
Maple - Strong and earthy
Mulberry - beautifully sweet apple, pork and apples goes so well,
Nectarines - similar to hickory, but very soft and sweet and always good for Coasts
Oak - really a thick smoke so go easy
Orange - through smoke with a touch of fruit
Pear - another with a slightly sweet taste
Prune - similar to hickory, but soft and sweet, compared with nectarines

Most wood chips have already had to mention further, but that does not mean that they do not go well with poultry --

Alder - Sweet
Birch - Strong and earthy
Grapefruit - average slightly fruity smoke and
Citron - new medium smoke with a slight aroma of fruit
Mulberry - Apple sweet taste
Orange - more smoke medium fruit with a light touch
Pear - another with a slightly sweet taste

Thursday, heavy smoke usually a strong flavor of the meat, but there are a few exceptions: --

Alder - Sweet
Apple - fruity sweet with dense smoke
Maple - Strong and earthy
Mulberry - beautifully sweet apple
Oak - really thick smoke
Pear - sweet taste compared with Alder
Noyer - very thick smoke and can be bitter said so with a strong hung meat

Fish and sometimes slightly smoked and sometimes it is good to make a very thick smoke

Alder - Sweet
Apple - fruity sweet with dense smoke
Ash - light and flavor, it burns so fast ideal for fish
Lilas - light and flowers with a subtle touch, fantastic seafood
Oak - really thick smoke

I have two recommendations for vegetables that are both strong and earthy: --

Maple
Mesquite

Hopefully you give some ideas to try at your next barbecue, simply do not forget to soak them before putting them on the coals. Happy tobacco!