While some pit-masters and hobbyist cooks are perfectly fine with using pecan wood for smoking, the idea that an excessive use of pecan wood while smoking and barbecuing leads to a pervasive odor within the meat its used to smoke is nonsense. Some of those aforementioned pit-masters will exclusively stick to pecan wood and all without it overpowering all the other seasonings and flavors that are being smoked into whatever cut of meat was placed within that individual’s smoker.
While there’s absolutely no reason why you should ever change out the types of firewood in your smoker midway through the cooking session, some people still do it with woods like pecan in order to avoid tainting the meat with an overwhelming level of pecan flavor. In truth, pecan’s one of the best possible lumber varieties when it comes to wood for smoking meat. Despite what some people may incorrectly think, pecan is a flavorful wood that grants a strong bite to the meat cooked within its smoke. If you were to compare it to other types of firewood, the flavor profile of meat that has been smoked with pecan is only slightly stronger than if you had used wood from an apple or oak tree. The closest description of pecan as a smoking meat would be “a less-bitter hickory.” While some people may describe pecan as a “cool” wood, there’s little evidence to support that; pecan is a great source for coals and burns just as well as other hardwoods. Continue reading
Burning firewood to heat our homes has been around since our ancestors first discovered fire. But in case you’re new to this heating alternative, here’s some general information and tips on using and storing firewood you might like to know from somebody who’s cut, sold, and burned firewood all of his life.
Types of Firewood/Cost
Firewood prices can vary, depending on where you live and your winter climate. Not all wood burns the same, and because of this they put out different amounts of BTUs (British Thermal Units). The more BTUs, the higher the price will be. Hardwoods, such as oak, hickory, and hard maple burn slowly and generally produce a lot of heat. They’re also more dense, and thus heavier than softwoods. Oak is one of the more popular types, and it can be found almost everywhere in the U.S. One of the drawbacks to hardwoods is they can be hard to start. Continue reading
When barbecuing, the most common woods people look for are Oak, Hickory, Maple, Mesquite, Pecan, Apple, Alder, and Cherry, but what if you already know what kind of wood you want and just need to know where to find it?
Finding good wood for barbecue isn’t as difficult as it sounds. Most of the time, when people look for wood to barbecue with, the wood is purchased from a firewood dealer or a dealer who specializes in the sale of wood for burning. Dealers are not the only option. If you don’t have a good local firewood supplier, they can be hard to find, or just not carry good firewood. Try some of these other options if you don’t have a reliable source of quality wood for your barbeque: Continue reading
Fire is the cornerstone of any smoking experience. The burning wood provides the heat that cooks the meat and the smoke that flavors it. Building your fire correctly is an important step in making excellent barbecue, and there are several methods you can use to start a fire.
1. Tee-pee Method with Kindling
The traditional method of fire building is known as the tee-pee method. This simple combination of kindling and wood is useful for pit smokers and campfires alike. The idea is simple; a vertical cone of wood surrounds a pile of kindling. The vertical shape of the tee-pee allows the fire to naturally grow upward. This method is effective because it allows for a high level of airflow to feed the flames. Continue reading
Cherry, ash, hickory, mesquite, apple, oak, peach and pecan—the list of woods you can use for smoking goes on and on. The fact that there is such a wide range of woods suitable for smoking means that, if you’re lucky, you might just have a tree on your property that will work perfectly the next time you plan on making a deliciously smoky brisket or pork butt. However, this doesn’t necessarily mean that you want to use any old wood branches you get out of your yard as it’s important to make sure the wood is in proper condition before putting it in your smoker. While there are better wood sources available, if you want to take the risk go ahead.
In this sense, you might be wondering whether those limbs you trimmed out of your apple, oak or other tree a few years ago are still suitable. To answer this question, it’s necessary to look in greater detail at the characteristics that make a piece of wood good for smoking. Continue reading
The key to understanding the BTU content in wood is all about understanding density.
Remember the old trick question, “Which weighs more: one ton of bricks or one ton of feathers”? The answer, of course, is that they weigh the same, one ton is one ton. But it would take a lot more feathers to create one ton of weight than it would bricks because of the difference in density between the two objects. Continue reading
If you love the taste of smoked meat, sooner or later, you’ll probably want to try making it yourself. However, the world of smoking can seem pretty daunting at first. Maybe you’re still at “square one” wondering “What’s the best wood for smoking?” Well, we’ve got some tips for you.
Best Woods for Beginning Smokers
If you’re new to barbecuing and smoking meat, a few safe bets are:
Choosing the right wood for smoking is something that a lot of people obsess about when they are learning how to smoke foods. However, it is equally important to know which wood to avoid. As they say at Bon Appétit, “some woods just aren’t meant to smoke food.” The following tips provide information about wood to avoid when smoking food.
Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. These trees contain high levels of sap and turpenes, which results in a funny taste and can make people sick. Cedar planks are popular for cooking salmon, but don’t burn the wood for smoke. Continue reading
Smoking meats are considered a scrumptious art form for many smoke-masters. There are unlimited ways to change the flavor and tenderness of smoked meats. The results are based on the smoker, temperature, length of cooking time, type of wood for smoking, meat, and seasoning. Smokers are designed to cook at a lower temperature for long periods of time. The result is a tender flavorful cut of meat that is sure to delight your taste buds. The temperature and length of time that smoked meats are cooked vary considerably. or more details, see this very detailed Smoking Times and Temperatures Chart.
It may seem complicated and overwhelming to begin smoking as a hobbyist. Although, it can be simple when you break down the steps and materials. Starting with the type of smoker, there are numerous types of smokers that you should consider. Electric smokers can be a great asset if you do not want to keep charcoal or propane on hand. Some electric smokers will load smaller amounts of wood at a time. Since electric smokers do not have the wood directly on the fire, pre-soaking is not recommended and a simple water spray is best. Continue reading
Properly stacked firewood burns better
Here at Wisconsin Firewood Co., we love a good barbecue, especially when the weather’s getting cooler and the meat is slowly cooked over wood. Our fellow barbecue enthusiasts will be excited to learn that they no longer have fire up their backyard grill or embark on a long journey to a rural smokehouse in order to sink their teeth into tender, wood-smoked meat.
Appreciation for wood-fueled grilling or barbecue is migrating from the country and small towns into major metropolitan areas, and restaurants cooking with wood are popping up throughout the Midwest. Here is a list of fine restaurants in Wisconsin that will leave your mouth watering uncontrollably. Continue reading