Wood for smoking food

Yield: 1 servings

Measure Ingredient

BASIC FLAVORING CHART

ALDERWOOD - Perfect with seafood. Mild tasting. Adds a gentle woodsy flavor to salmon, swordfish, and pork FRUITWOODS- (apple,cherry,peach) Excellent with all golden-tinged meats and poultry (veal,pork,turkey,chicken,goose, or game birds) but too strong for most fish. However, fruitwoods work well with shellfish such as lobster or shrimp. HICKORY and MAPLE WOODS - Traditionally used to flavor Southern-style ham and pork. A strong, pungent aroma that suits beef and poultry as well. Too strong for fish, however. MESQUITE WOOD - Best with dark richly flavored meats such as duck or lamb. Consider thick cuts of beef rather than steak. Fish steaks take on a new dimension as well, but go light with the chips.

OAK WOOD - Remarkable with ham, large cuts of beef, and particularly game. HERBS and SPICES - Clumps of tarragon, rosemary, or basil branches (first hung to dry) make wonderful alliances with poulrty and fish.

Fresh herbs can be thrown on the fire as well or added to a drip pan. Use bay leaaves and cinnamon sticks with discretion. All herbs and spices, dried or fresh, should be water-soaked before adding to the grill.

NUTS - Walnuts, pecans, or any nuts from hardwood trees can be crackecd and water-soaked to take the place of wood chips. GRAPEVINES ~ Excellent flavoring for most meats, although too intense for lamb. SEAWEED ~ Produces a tangy smoke that enhances lobster, crab, shrimp, mussels, clams, and all mild-flavored fish.

From: Cooking With Fire and Smoke by Phillip Stephen Schulz

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