THE 6 BEST WOODS FOR BBQ
1 Litre,
2 Litres
BBQ is a
great way to prepare original and tasty dishes that have a flavour and aroma
that cannot be replicated in a home kitchen. This is why so many people love BBQ
dishes, and why it is also an ideal way to spend time with family or friends.
If you
want to BBQ on wood, it is important to know what type of wood can be used for
this purpose. This is because some types of wood are not suitable at all as
fuel on which to prepare different types of dishes. This type of fuel
undoubtedly includes all types of wood from coniferous trees. This type of
fuel contains resin, which can produce many harmful compounds and substances
during combustion. Therefore, cooking with this type of wood is harmful to your
health and should therefore be avoided.
The
best fuel for BBQ is all kinds of wood from deciduous trees, especially fruit
trees such as cherry, apple, pear, apricot, walnut, plum. Fruit tree wood produces a slightly sweet
smoky aroma when burnt, which has a very positive effect on the flavour of the
food, which is why it is also often used for smoking. However, if you do not
have access to wood from fruit trees, wood from other deciduous trees such as
beech, alder, maple, oak is also a very good option. This type of wood may
not generate aromatic smoke, but the dishes prepared with this type of wood
will certainly be very tasty.
Smoke chips are small pieces of wood that are burnt and give off smoke when smoking food products.
Smoke
chips do not affect the
chemical composition of smoked products, but they do affect their smell, taste
and colour. Depending on the type of wood used, the taste of the same foods can
be slightly different.
Remember
- wood chips are not
sawdust or fine shavings, which are waste products from cutting, turning or
otherwise processing wood. Woodchips are produced in special equipment that
cuts the wood into regular pieces, creating what are known as chip grades.
Commonly used woodchips are made from hardwoods and fruit trees - and should be
from trees that have grown in ecologically clean areas. Occasionally you will
also see attempts to use conifer woodchips, but these are rather niche
experiments by some of the more experienced chefs. In common practice, the use
of conifers is inadvisable - generally because of the adverse properties of the
smoke they produce.
After
chipping, the wood undergoes a high-temperature drying process (250-400⁰C) to
achieve the most optimal moisture content: less than 11%. This process also
ensures the elimination of mould and fungal spores and microorganisms. With the
reduced moisture content of the woodchips, a higher microbiological stability
is achieved.
When
choosing a type of woodchip, check which foods it is dedicated to. Depending on
the type of wood used, the smoke produced during the smoking or grilling
process will impart certain qualities to the food - a specific character which
you will appreciate when tasting.
How
to store smoke chips:
In
addition, it is worth remembering to store your smoke chips properly. It is
best to keep them in a dry, cool place in a tightly closed container to prevent
loss of aroma and flavour.
Smoking with woodchips is a simple and effective way to give food products their characteristic flavour and aroma. By choosing the right wood and following a few simple rules, you can achieve excellent results and enjoy the taste of smoked food.
Types of wood suitable for the production of smoke chips:
APRICOT
Flavour profile:
The flavour is milder and
sweeter than Hickory.
Best for: beef, pork, poultry, seafood, baking, and veggies.
Apricot wood sweet notes can turn ordinary baked treats into
extraordinary smoked delights. If you want a mild and sweet
flavour to your smoked dishes, apricot can be a good option.
PLUM
Flavour profile: The flavour is
milder and sweeter than hickory.
Best for: beef, pork, poultry, lamb, seafood, and veggies.
Plum wood has a similar flavour too hickory’s
but milder, which makes it a great substitute. Compared to most smoking woods,
it’s not as easily available, but its place on our smoking wood chart is well deserved.
OAK
Flavour profile:
The most popular wood in the UK, Medium-strong, classic smoke flavour.
Best for: beef, pork, poultry, lamb, seafood, veggies, game, and
cheese.
Oak wood one
of the most versatile of the smoke woods. Not as strong as hickory, but not as
light as apple. Gives food a beautiful, deep, golden-brown finish.
WALNUT
Flavour profile: Strong, intense, with a potential for
bitterness.
Best for: Best with red meat and game.
Walnut wood has
intense smoke that is slightly bitter like walnuts. Very heavy flavour. Usually
mixed with lighter woods like apple or pear to tone it down. I would suggest you use this wood with a
combination of other woods.
MAPLE
Flavour profile: Mildly
smoky, somewhat sweet flavour.
Best for:
beef, pork,
poultry, baked goods, vegetables, game, and cheese.
Maple wood gives a more subtle, sweet smoky flavour that is perfect for
mild, light and sweet smoking. Good for mixing with woods like alder, oak or apple.
ALDER
Flavour profile:
Very delicate with a hint of sweetness.
Best for: beef, pork, poultry, seafood, and
veggies.
Alder wood offers a delicate and slightly sweet flavour. It is
especially suitable for seafood, such as salmon. Its mild flavour also goes
well with pork and poultry as well as veggies.
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