A Guide to BBQ Smoke Wood Chips & Pellets

Smoked Brisket a perfect guide to BBQ smoke wood chips and pellets!

IMG_3281

Smoked Brisket – A Guide to Smoke Flavors

The essence of a dry rub or glaze on a brisket or rack of ribs is all about the level of smoke flavor that is added in the beginning stages of cooking!   The staff at Zinger Hardware prepared the following guide to add flavor to your barbecue.  The guide offers suggestions on the type of chip or pellet to be used based on the desired amount of smoke flavor and type of food.  Keeping Austin weird in the heart of BBQ Country, “Let us just say this Ain’t My First Rodeo!”

From the Grill Goddess; “Keep in mind that smoke is a seasoning, like salt and pepper.  It can easily be overdone.  Once meat reaches 140/150 degrees, it accepts no more smoke.  So, add smoking woods at the beginning of the cook and do not add more beyond the first couple of hours of cooking.”        Katherine Bousquet Grill Queen at Zinger Hardware & Generl Merchant

Smoke flavor may be created from the use of wood chips or from wood pellets 

Heavy Smoke Flavor

Mesquite: Beef, Seafood, Ribs, Brisket

Hickory:   Beef, Chicken, Lamb, Pork, Turkey, Ribs, Brisket, Cheese

Oak:         Beef, Lamb, Pork, Turkey, Ribs, Brisket

 

Medium Smoke Flavor

Cherry:    Beef, Chicken, Lamb, Turkey, Ribs, Brisket, Cheese

Pecan:      Beef, Chicken, Lamb, Seafood, Turkey, Ribs, Brisket, Cheese

 

Light Smoke Flavor

Apple:     Beef, Chicken, Lamb, Seafood, Turkey, Ribs, Brisket, Cheese

Maple:     Beef, Chicken, Lamb, Seafood, Turkey, Ribs, Brisket, Cheese

Alder:      Beef. Chicken, Lamb, Seafood, Turkey, Ribs, Brisket, Cheese

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s