Table of Contents
Logs
There are a few different types of wood logs for wood smokers. Each type imparts a unique flavor to your food. Some are good for smoking fish and poultry, while others are more suitable for smoking meat. You’ll need to experiment to determine which type of wood works best for your smoker.
Hickory wood logs are ideal for smoking meat. They have a natural smoky flavor, and they weigh about 35 pounds. They’re also perfect for wood-fired grills and offset smokers. They come in 20-piece packs and are easy to store and transport.
Pellets
Pellets for wood smokers can be used to make a variety of foods. The wood used to make shells can vary in flavor and aroma. Some smokers prefer to use certain types of wood, such as oak or maple, while others prefer a predetermined blend. Pellets for wood smokers come in similar-sized bags.
The best pellets are made from byproducts of sawmills. They are ground and dried before being sent to a forming die. The wood is cut into uniform-sized pellets by a knife inside the die. The shots are then allowed to cool, so they don’t stick to each other. Wood pellet makers are careful in selecting the woods that they use. Apple orchard wood is a common choice for flavored pellets.
Sawdust
Sawdust helps you achieve that authentic smoked flavor when used in wood smokers. It helps achieve a more even, consistent smoke flavor and can be used in cold and hot smoking. It also prevents smoke rings from forming underneath the meat layers. The best way to start using sawdust in your wood smoker is to experiment with a small amount first and see what works best for your food. Then, as you improve your smoking techniques and learn to use different types of sawdust, you’ll eventually have your perfect smoking system.
Sawdust is a natural product that comes from dried wood cubes. It comes in different types, including hardwood, hickory, cherry, and hickory/hardwood blends. Many types of wood smoker sawdust are available, each with its benefits and drawbacks.
Bisquettes
Bisquettes are essential for wood smokers; the flavor you get from them depends on the wood you burn. Bisquettes are made from hardwood chippings pressed at controlled pressures and densities to produce the perfect smoked flavor. Bisquettes should be burned every 20 minutes to get the desired clean smoke flavor.
Bisquettes come in a variety of flavors and are easy to use. Apple Flavor Bisquettes, which come in a fruity fragrance, are traditionally used for smoking poultry and pork. Apple Bisquettes are also an excellent choice for smoking ribs.
Alder
Alder wood is an excellent choice if you want to smoke your favorite foods in a wood-burning smoker. It has a mild and sweet flavor. Its flavor is less pronounced than pecan and is an excellent choice for situations where the smoke flavor would overpower the other flavors. It has a similar smell and look to cedar and shines when combined with different types of wood.
Alder wood chips add a lightly smoked flavor to food and can smoke meat, vegetables, poultry, and pork. Make sure the chips are properly cured and have no bark. It is also important to grind the chips consistently for even smoke production.
Apricot
Apricot wood smokers produce a mild, fruity smoke that enhances the food’s taste. Unlike kiln-dried wood, this variety doesn’t require soaking before use. Its large chunks are easy to light and provide a long-lasting smokey flavor for your meats and seafood.
Apricot is an excellent choice for smokers because it imparts a mild-smoke flavor that pairs well with pink meats. Apricot chips are sourced from managed orchards in Europe and are easily incorporated into your barbecue or smoker. You can add the chips directly to the hot coals or smoke box. As they smoke, they release aromatic notes and tint the meat to a glossy finish.
