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The BBQ Fools
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BBQ Fuels

Charcoal
Woods



Charcoal


All About Charcoal by Chris A. Allingham at The Virtual Weber Bullet web site.


Kingsford Charcoal BBQ Tips, Common Questions, Contact Us, What's New.


The Naked Whiz's Lump Charcoal Database - We go through a number of steps in each review of lump charcoal...The bottom line is that we aren't professional lump evaluators. We don't claim to have any special abilities. Our reviews are obviously going to reflect our personal opinions about what makes good lump, but we hope that if nothing else, the photographs will help you form your own opinions about each brand of lump.*




Woods


Alder: Traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. Light, delicate flavor.

Apple and Cherry: Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham.

Hickory: Hickory is the king of the woods in the Southern barbecue belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any red meat or poultry.

Maple: Mildly smoky and sweet, maple mates well with poultry, ham and veggies.

Mesquite: The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for BBQing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest.

Oak: If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef brisket is probably against the law in some states.

Pecan: The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory.

Credit: Smoke & Spice Jamison & Jamison - Posted by SmokinLizard on the TMF BBQ board.


BBQ FAQ Section 8 - Wood for Smoking

  • 8.1 Types of wood suitable for smoking?
  • 8.2 To bark or not to bark?
  • 8.3 Green or seasoned?
  • 8.4 What types of wood should I not use?
  • 8.5 How do I start my wood or charcoal fire?
  • 8.6 How much does lump charcoal and smoking wood cost?

  • Hawgeyes BBQ Wood chips & chunks - ChezJohn says this guy is a friend of his. Lots of BBQ "stuff" on this web site!


    Robin's Woods Pages - Information about Sources of Lump Charcoal, Chunks, Pellets, and Wood Chips, Wood Types/Flavoring, and Making Your Own Charcoal.


    The Barbecue-Store - Woods and Pellets...and much, much more! One of our own BBQ Fools, blugld, has purchased wood from them and had a very good experience with the company.


    The Virtual Weber Bullet's All About Smoke Woods article. Chris said, "I've made some minor updates to this article to include some new woods and purchasing sources. My favorite part of this article is the photos that show the futility of soaking wood chunks before cooking." 6/14/2005


    Wood for grilling by Bill Wright - A more extensive list than what I have listed above! He also has a list of Woods Not To Use!!




    *These sites have been quoted directly as I believe what they say about their sites or they already know what to say, better than I do.
    These names and logos belong to and are copyrighted or trademarked by the site owners.



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