Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.
| Type | Flavour | Ideal Meats |
|---|---|---|
|
Mesquite |
Pungent, Smoky, Spicy |
Beef, Pork |
|
Hickory |
Pungent, Smoky |
Beef, Lamb, Pork |
|
Whiskey |
Spicy, Smoky |
Pork, Poultry, Beef |
|
Maple |
Sweet, Smoky |
Pork, Poultry |
|
Pecan |
Rich, Flavourful |
Pork, Poultry, Lamb |
|
Cherry |
Sweet, Smoky |
Pork, Poultry |
|
Apple |
Sweet, Smoky |
Pork, Poultry, Seafood, Cheeses |
|
Alder |
Mild, Smoky |
Lamb, Pork |
|
Cedar |
Bright, Spicy, Smoky |
Seafood, Cheeses |
If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.