Barbeque Wood Choices

Barbeque wood logs, chunks, or chips impart that smoky flavor that we find so appealing in barbeque. The new barbeque cook, however, needs to careful in using wood.

Too much smoke can make the meat have a slightly bitter after taste so you really need to time how long it’s enveloped in heavy smoke.

Some of the wood choices impart a rather mild tasting smoke flavor and others are much stronger. So my advice is to limit the amount of time your meat is exposed to heavy smoke and chose the wood based on the flavor that’s the most attractive.

If you are using barbeque wood chunks or chips remember to soak the wood in water for about an hours before tossing on the coals.

Also be aware that wood varies in density and the more dense woods such as oak and hickory will burn longer than less dense fruit woods like apple, cherry, and peach.

The table below describes unique wood flavors and foods that are complimented by the type wood.