BBQ can take many forms. In an informal way, it can refer to simply cooking outside on a grill for a gathering of friends, family and colleagues.
In a more formal way, it can also refer to a specific way of cooking, a specific style of food and something that is taken seriously by pit masters and restaurateurs all over the world.
There are many different methods and techniques of BBQ. One of those critical components is smoking wood, which adds flavor and aroma to meats.
Just like different spices add different flavor, different types of wood also impart unique characteristics and flavors to smoked meats. If you’re looking to achieve the perfect BBQ, it’s important to understand all the basics of smoking wood.
Before we dive into how to smoke meat, let’s discuss why smoking meat is such a common component of BBQ. In fact, it’s the hallmark of the BBQ style of cooking, no matter what regional variety you’re talking about.
The reason why BBQ smokes meat is that it can add significant depth and complexity to the flavor. Not only that, but it also helps to make the meat extra tender, which in turn makes it easier to digest.
BBQ has a long history in the U.S., and one of the main reasons is that smoking actually helps to preserve meat. By dehydrating the meat, it also helps to prevent bacterial growth.
This was extremely important in times before refrigeration was commonplace in households.
Many different types of wood can be used for smoking in BBQ, depending on what type of flavor you’re looking for and what type of meat you’re using.
Hickory wood has long been a classic staple of BBQ, as it is known for its sweet, smokey and strong flavor. If you’re looking for something on the milder side, oak wood is a popular alternative that still offers a smokey flavor.
People who smoke pork and poultry often opt for pecan wood. That’s because it’s milder and sweet, which complements perfectly with those types of meat.
If you’re grilling meat but still want to impart a strong, intense flavor, mesquite wood is a good option. It burns hot and fast, which is perfect for direct grilling versus low-and-slow smoking.
Beyond the specific type of wood, and the flavor and characteristics that they offer, what else should you look for when choosing smoking wood?
No matter what type you choose, good smoking wood needs to be dry and well-seasoned. If you try to use wet wood, it will tend to produce too much smoke, as the heat will essentially steam the water content of the wood.
Along the same lines, you should always opt for dense hardwoods. Softwoods such as cedar, pine, spruce and redwood can all produce too much smoke and harmful creosote.
It’s also important to ensure that the wood you use for smoking meats is free of all sap and resin. Both of these things can impart bitter flavors into the meats, which is something no one would want.
You can BBQ at your home on a traditional grill, and still impart some of that traditional smokey flavor by using wood. When grilling, mesquite wood is often the best choice, since it burns so hot and fast.
It’s used a lot when smoking red meats such as steak or brisket. However, the flavor of mesquite can be quite overpowering. That’s why it’s best to use it only in moderation as part of your BBQ.
If you’re looking for a more classic option, you really can’t go wrong with oak and hickory. They are classic choices for BBQ cooking, as they offer authentic and traditional flavor profiles.
Oak wood provides a mild and smoky flavor, and is used a lot for cooking pork and poultry. Hickory wood is stronger but is also sweet, and is used a lot to smoke pulled pork and bacon.
Different regions in the U.S. have significantly different techniques and flavor profiles in their BBQ. To that point, they also have unique traditions of smoking wood.
For instance, BBQ in the Carolinas uses hickory a lot, whereas Texas uses post oak. Some of this is because of the wood that’s readily available in the region, while some of it is due to the type of meat that they smoke.
Understanding what the regional traditions of BBQ are can help you to choose the right wood for whatever it is you may be BBQing.
There’s nothing that says you have to only go “by the book,” though. You can also experiment with different types of woods to find your own unique flavor profile.
A good place to start when deciding what smoking wood to use is to consider the type of meat you’re smoking as well as the flavor profile that you want in it. Red meats, for example, take to certain types of wood, while pork and poultry take to others.
At the same time, it’s a good idea to consider what the regional traditions are as well as the type of wood that’s commonly used wherever you live. This would make the wood more obtainable and more affordable.
Again, experiment with different types of woods for different types of dishes, and you’ll find the ones that work best for you and your guests.
When using wood as part of the smoking process, there are some tips you can follow to make it more successful.
First, no matter what type of wood you’re using, soak it in water for a little bit first. While you don’t want it drenched and water-logged, doing this will prevent the wood from burning too quickly.
It’s also a good idea to use a mix of woods rather than just one kind. In much the same way that using a combination of herbs and spices creates a complex and layered flavor profile, the same happens when you use a mix of different types of woods.
In terms of the smoking itself, play around with different smoking temperatures and times. That will significantly affect the outcome of the product.
At the same time, there are some common mistakes that you definitely want to avoid.
First, make sure not to use too much wood, as doing so could overpower the flavor of the meat. A big part of BBQ is allowing the meat to shine in its best form, so you don’t want the wood to take center stage, so to speak.
Not soaking the wood first can cause it to burn too quickly, and not monitoring the smoke levels and overall temperature can result in your meat being overcooked or undercooked.
Smoking wood is a crucial component of any BBQ, as it adds flavor and aroma to meats. By understanding the basics of smoking wood, and choosing the right type to use, you can achieve the perfect BBQ to your liking.
At Abbey’s Real Texas BBQ, we have followed the time-honored traditions of Texas BBQ, focusing on traditional methods and techniques to produce outstanding food.For more information, please contact us today.
