- Posted by admin
- On August 23, 2017
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- bbq, Grills, Ottawa, Outdoor Cooking, Smoked Foods, Smokers, Wood Chip, Wood Chip Pellets
When it comes to smoking foods, the type of wood chip you use will significantly impact the final flavour. It’s fun to experiment with different flavours to come up with the perfect combination, but if you’re new to food smoking, follow our beginner’s guide to the perfect wood pairing for your smoked foods.
Apple Wood Chips (Seen in the picture above)
This is a popular choice for its mild and sweet flavour. It’s perfect for beef, poultry and pork. Note that when used with chicken, apple wood will impart a noticeable dark colour on the skin.
Cherry Wood Chips
Similar to apple wood, cherry has a sweet flavour that is a bit more full bodied and works well with beef, poultry and pork. Cherry wood chips also give chicken a rich, dark colour during the smoking process.
Hickory Wood Chips
Hickory is probably the most well-known type of wood chip for smokers as it creates the classic “smoky” flavour. It’s extremely versatile and cane be used for everything from beef and pork to sausages and vegetables.
Maple Wood Chips
A popular choice here in the North, maple imparts an earthy flavour to the final smoked product. It’s best reserved for smoked vegetables, pork and poultry.
Mesquite Wood Chips
Many traditional smokers in the southern United States swear by mesquite and it’s a popular choice south of the border. This smoky chip infuses food with a full bodied and somewhat sweet flavour, and can be used on all poultry and red meats.
Walnut Wood Chips
Walnut creates a lot of smoke and has an extremely strong flavour. It can be paired with game meats or mixed with a fruit wood to be used on poultry, pork and beef.
There are endless flavour combinations when it comes to picking wood chips for your smoker. Experiment with different flavours and ratios to come up with your perfect wood chip recipe and share with us your favorite wood chip to use on Facebook.
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