Flavor 101 from Camerons Products
We all know smoke when we see it, and certainly when we smell it or taste it. Considered to be the soul of barbecue, smoke gives us some of the world's greatest foods and drinks, from bacon to whiskey.
Smoke is a vaporous by-products caused by burning wood and other organic materials, containing solids in the form of soot or tiny carbon particles, liquids like tars and oils, and gases that give us the wonderful flavors in smoked food. All three of these contributors provide the smell, look, and taste of smoked food. When burned, wood goes through three stages to produce a different type of smoke and release a cluster of smoke flavors. First, fire dries out the wood, then breaks down the wood, and finally ignites it.
Chunks vs. Chips vs. Pellets: When to Use Each
Wood Chunks
Used in larger smokers and pit fires, Wood Chunks take longer to ignite, but burn for a long period of time. Can be used on charcoal as well. With cold smoke applications, wood chunks can be good for more than 4 hours.
Wood Chips
Available in Superfine or Coarse, Wood Chips are used in chip burners, smoker boxes, and charcoal and gas grills. Portable and easy to store, wood chips produce smoke more quickly and are soaked in water prior to use to slow down the rate of combustion.
Wood Pellets
Wood pellets are compressed wood that are specifically made for pellet grills, but can also be used in a variety of smoke boxes. They smoke for the about the same amount of time as coarse chips, but can be used for longer in cold smokes as long as the pellets are continuously added.
What's the Difference Between Superfine and Coarse Wood Chips?
Superfine Chips are used in specialty electric smokers, stovetop smokers, and smoking guns, while coarse wood chips are designed for smoker boxes and grills. The purpose of superfine chips is to ignite and start smoking quickly for hot smoking purposes. Coarse Smoking Chips take longer to ignite but burn slower than superfine chips which allows for a longer cooking time. Coarse wood chips can be used in hot or cold smoking applications, in smoker boxes, on top of charcoal, and can be soaked to extend the smoking life.
Smoking Flavors
Understanding the flavor of smoke can take cooking familiar foods to a completely new level. With smoke, foods are infused with flavors that are both together familiar and alluring, making a fascinating combination.
Alder
Best With:
Poultry
Pork
Seafood
Works Well With: Seafood, especially salmon and swordfish. Works well with beef, pork, and light-meat game birds.
Flavor Profile: Considered the mildest of smoke flavors, but still full-flavored and delicate with a hint of sweetness that is preferred with any type of fish, especially salmon in the Pacific Northwest. Less dense than other smoked woods.
Apple
Best With:
Poultry
Seafood
Lamb
Pork
Cheese
Works Well With: Many types of meat including beef, pork, ham, poultry, and game meats, but especially with bacon. Pairs well with seafood and vegetables too! Great with soft cheeses.
Flavor Profile: A light, fruity taste used to enhance mild meats like poultry and pork. Can be mixed with other woods like oak and cherry.
Cherry
Best With:
Poultry
Lamb
Pork
Beef
Works Well With: Great with many different types of meat including beef, pork, poultry, fish, and game birds. Does not pair with seafood.
Does Not Pair Well With: Seafood
Flavor Profile: A sweet flavor with a hint of tartness and considered to the the most flavorful of the fruitwoods. Similar to apple and can be mixed with oak and apple.
Hickory
Best With:
Pork
Beef
Cheese
Works Well With: Beef, pork, poultry, game meats, seafood, and vegetables. Works great with red meats and ribs and when used sparingly on poultry. Pungent woods like Hickory and Oak are great for hard, strongly flavored cheeses.
Flavor Profile: Considered to the the "King of Woods" and the most popular smoke wood, Hickory adds a strong flavor that compliments all meats, mixing well with oak and apple to add sweetness. Take care not to overuse, otherwise flavor can be overwhleming and ruin meat.
Maple
Best With:
Poultry
Pork
Veggies
Works Well With: Excellent with pork and different types of poultry, especially turkey.
Flavor Profile: A mild, sweeter flavor. Mixes well with other woods to add sweetness.
Mesquite
Best With:
Pork
Beef
Cheese
Veggies
Works Well With: Red meats and vegetables
Flavor Profile: Common in Texas barbecue, Mesquite has a strong, tangy, and spicy flavor. Adds strong, robust flavor that is perfect for barbecue lovers. Use with care because too much flavor can be overpowering. best not used with larger cuts of meat that require longer smoking times.
Oak
Best With:
Poultry
Seafood
Lamb
Pork
Beef
Works Well With: All meats, seafoods, and vegetables. Can be used for hard and strongly flavored cheeses too.
Flavor Profile: Full-flavored and a great choice for larger cuts of meat that require longer smoking times. Will product a stronger smoke flavor which will not overpower. Stronger than Apple or Cherry, but lighter than Hickory, and therefore mixes well with these three woods.
Pecan
Best With:
Poultry
Pork
Beef
Lamb
Cheese
Works Well With: Great with beef, poultry, pork, and turkey, and large cuts of meat like brisket and pork roast. Great with soft cheeses.
Flavor Profile: A rich flavor similar to Hickory, but lighter, with a slightly fruity and nutty flavor. Burns cool which makes it a perfect flavor for cold smoking.
