a Newbie question, What foods to smoke

stevesails

I have always been a gasser, and have had the BGE for a couple of months now and have been cooking direct and indirect with the lump.

I've done the chicken, ribs, burgers, steaks, salmon, potatoes, and veggies. I love it all.

I put some apple wood chips in the lump last night when doing my cedar plank salmon, Way too much smoke flavor, Probably didn't need the chips and and the cedar plank. Oh well live and learn. The wife didnt even want to eat hers, the kids and I thought it was great, Hers tasted a little stronger in smoke than the others. (that's weird).

Anyway, the question is... What foods do you use smoking with and which wood do you use?

and I guess the follow up, which foods do you not smoke?

Doug in Eggmonton

I find that I get a very nice smokeyness from just the lump and rarely add any extra wood myself. I might add some smoke when doing low and slow pork or beef. And only use wood when smoking bacon, jerky and salmon.

Doug

FearlessGrill

Depends what you like. If you just want a hint of smoke, do what Doug suggested, and just let the smoke from the lump do the job.

However, if you like a smoky flavor, here are some general thoughts.

Beef: Beef will take a stronger smoke flavor than a lot of other meats. Hickory is a good choice here, as is oak.

Pork and Poultry: I personally love additional smoke on both of these, and find that fruit woods such as apple or cherry work great.

Fish: Fish tends to be pretty sensitive to additional smoke, as you discovered. If you want to add some smoke, alder is a good choice.

If you do a web search for 'smoking woods', you'll find a lot of more in-depth guides as to what woods are suitable, and what meats they match well with.

-John

FLbobecu

I think your asking which foods can you "smoke" and not smoke - in which case just about anything. Only thing I wouldn't smoke would be bread, cookies, etc.


If you're asking which woods do you add - that's a whole nother reply.

FearlessGrill

Even breads and other baked goods can benefit. I recently did two loaves of bread one after the other at a class I was teaching. The first (left) had no added wood. The 2nd (right) had one small chunk of apple wood added. The one with the smoke had a much nicer color and general consensus was a better flavor.



My wife once made a chocolate cake in the Egg with a bit of wood smoke as well. She called it the 'brimstone cake', and it came out good. http://www.fearlesskitchen.com/2009/01/recipe-brimstone-cake.html

-John