Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Deprecated function: The each() function is deprecated. This message will be suppressed on further calls in _menu_load_objects() (line 569 of /home2/cheffrog/public_html/newsc/includes/menu.inc).
Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Anyone know of some good resources for types of wood for smoking? A book (or eBook), website, which ones that would be good for different types of meat?
@ GB
Most hard woods would work.
Some impart a stronger flavoring than others and likes for a particular wood is really subjective to end user preference.
Depending on type of smoker and wood style (sawdust, shavings, chunks, pellets or logs) it is designed to use/or can be used in it for that smoke production sort of dictates the resources were you might obtain the wood product used for that smoke generation.
For me, I use hickory (use this mostly), oak or mesquite for denser flavored meats such as pork, and beef, were as for chicken and turkeys i use apple (use this mostly) or cherry. For fish I use apple (use this mostly) cherry or alder.
I have three styles of smokers. One is a regular charcoal barbeque appliance and i use what ever i have available at time to generate the smoke. One is a electric smoker that is designed to use chunks or shavings. One is a cold smoke box that i made myself (no heat at all in box) which uses what is called a smoker generator (made my own) and that works best by using sawdust or shavings.
I do and have tried different woods but use mostly the ones labeled above a lot because they are more readily available.
Basically hard woods that can are used in furniture like hickory oak etc are going to have a stronger flavoring impact than most fruit wood trees such as apple which may be a consideration in choosing a wood.
Not sure if this is going to help you or answered you (not an expert here) but may shed some light on some consideration in choosing/finding and using different woods.
@ GB
Most hard woods would work.
Some impart a stronger flavoring than others and likes for a particular wood is really subjective to end user preference.
Depending on type of smoker and wood style (sawdust, shavings, chunks, pellets or logs) it is designed to use/or can be used in it for that smoke production sort of dictates the resources were you might obtain the wood product used for that smoke generation.
For me, I use hickory (use this mostly), oak or mesquite for denser flavored meats such as pork, and beef, were as for chicken and turkeys i use apple (use this mostly) or cherry. For fish I use apple (use this mostly) cherry or alder.
I have three styles of smokers. One is a regular charcoal barbeque appliance and i use what ever i have available at time to generate the smoke. One is a electric smoker that is designed to use chunks or shavings. One is a cold smoke box that i made myself (no heat at all in box) which uses what is called a smoker generator (made my own) and that works best by using sawdust or shavings.
I do and have tried different woods but use mostly the ones labeled above a lot because they are more readily available.
Basically hard woods that can are used in furniture like hickory oak etc are going to have a stronger flavoring impact than most fruit wood trees such as apple which may be a consideration in choosing a wood.
Not sure if this is going to help you or answered you (not an expert here) but may shed some light on some consideration in choosing/finding and using different woods.