Skip to Content.
Please activate JavaScript in your web browser
List archive
[NAFEX] cooking with fruit tree woodchips
Chronological
Thread
<
Chronological
>
<
Thread
>
From
: "Rodney Eveland" <reveland@collinscom.net>
To
: <nafex@lists.ibiblio.org>
Subject
: [NAFEX] cooking with fruit tree woodchips
Date
: Sat, 4 Dec 2004 16:17:08 -0700
Check out this website for suitable "smoking woods"
http://www.eaglequest.com/~bbq/faq/8.html
Here's a sample of what they say:
a.. CHERRY - Mild, fruity, but slightly bitter if it comes from
chokecherry trees. Good with poultry, pork and beef (turns skin
brown).
a.. GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good
with poultry, red meats, game and lamb.
a.. HICKORY - Most commonly used wood for smoking. Sweet to strong,
heavy bacon flavor. Good with pork, ham and beef.
I thought the description of grapevines was interesting as it almost
sounds like a description of some wines.
[NAFEX] cooking with fruit tree woodchips
,
Mark Lee, 12/03/2004
<Possible follow-up(s)>
[NAFEX] cooking with fruit tree woodchips
,
Rodney Eveland, 12/04/2004
Archive powered by
MHonArc 2.6.24
.