Page 32 - North Haven Magazine Issue 27 Winter 2023

by Sally Brockett

Let’s Get Smokin’!in’!
Smok
Let’s Get
Let’s Get Smok in’!

Winter is a wonderful time for smoking foods. Many people enjoy the unique flavors that can be added to foods through the
process of smoking. It is not just meats that can be smoked, so consider experimenting with cheeses, fruits, and vegetables! But
before you rush into smoking your food, it is important to learn about the various types of woods and what flavor they bring to the
food. There are wood flavors that go best with certain types of foods, but individual preferences are also important to consider.
Now, let’s consider the foods and flavors because this is what
smoking foods is all about! You probably want to know the best
wood to use for smoking. Woods each produce their unique flavor,
so you can customize your smoking to suit your choice of flavors
and the foods you are smoking. The best wood depends on the
type of food you are cooking.

Smokey flavor enhances fresh corn!
Smoked nuts are another unique and special treat. You can use
pecans, cashew, almonds, or walnuts. Mild smoke flavors are best
so use some of the nut woods or fruit woods. Set up your smoker
between 210- and 225°F and mix all the nuts together if using
Pork BBQ ribs are a favorite smoked meat. different varieties. Spread them on a metal pie plate and smoke
them for up to 2 hours. Once ready, sprinkle some spices and salt
Meats for a nice kick of flavor.

Beef: mesquite produces a strong smoky flavor. Style of Wood:
Pork: hickory produces an earthy, bacon flavor. You also need to consider the style of wood you want to use.
Turkey or chicken: applewood, cherry, pecan, hickory. There are pros and cons to the various ways woods are available
These woods give poultry a delicate smoke flavor and make for smoking.
the skin of crispy golden brown. Hickory gives a fairly robust,
bacon flavor. Chips: chips produce smoke quickly but tend to burn too fast.
Fish: alder, apple, cherry. Pre-soaking in water, or wrapping in aluminum foil with lots of
Alder wood is lightly smokey and neutral, so the seafood fla- holes, help prolong the burn. Wood chips are best for short
vor is not masked. cooking times on smaller grills and offset smokers.
Sausages: Oak gives a traditional smoke flavor that is hearty, Chunks: wood chunks are a little larger than chips which al-
rich, and savory for all types of sausages. lows them to burn slower without pre-soaking them.
If you do a lot of smoking, wood chunks are a better choice
and are also better for smoking meats like brisket, pork bel-
Vegetables ly, and ribs.
Maple is the top choice of wood for vegetables. It is mild and Logs: Logs or splints are only suitable for larger smokers due
sweet, with a maple aroma. It can be used for peppers, toma- to their size. Proper airflow is important because it takes longer
toes, onions. for the wood logs to burn into embers. However, logs generate
Hickory is best for a stronger, smokey flavor for corn. a large amount of heat and smoke. So, you won't have to use
Fruit wood chips is another option to produce a mild aromatic charcoal as a heat source.
flavor for all types of vegetables.
Apple, apricot, and cherry are also good options for vegeta-
bles.
Fruits and Nuts
Have you considered smoking some fruits? Enjoy a new flavor
from fruits when you gently smoke them. The best fruits to smoke
are peaches, apples, grapes, and of course, tomatoes! Use
woods that will produce mild flavors such as the fruitwoods and
nut woods. Preheat the smoker to 200-225 Degrees F and allow
the fruits to smoke gently for 30-35 minutes. Smoked fruits can be
used for desserts, side dishes, and snacks. Dry wood chips are commonly used for smokers.

North Haven Magazine - Winter Issue 2023
32