Page 33 - North Haven Magazine Issue 27 Winter 2023

There are a variety of opinions on the use of wood for smok- Avoid wood that has been painted, stained, or varnished.
ing and the best procedures to follow. One area of controver-
sy is whether to pre-soak wood or not. While some suggest Avoid scaffold boards, pallet wood, plywood — They are of-
pre-soaking will allow wood chips to last longer, others state that ten chemically treated, but also may have been in contact
pre-soaking delays the actual production of smoke. Wet wood with all sorts of unknown substances and chemicals.
must go through evaporation and dehydration before smoke can Avoid wood with rot, mold, or fungus. Burning can create
be produced. During these first stages, all that happens is the smoke with toxins.
water evaporates and produces steam, not smoke, and the wood Avoid wood that has been in contact with poison ivy or any-
dries out so it can begin to burn and produce smoke.
thing similar which can give off (severely) irritating vapors
when burned.
Avoid wood with any kind of ‘off’ or weird smell.’ When you
burn it, it will transfer to your food.
Avoid wood of which you don’t know the species. It’s not
worth the gamble!

This information focuses on the role of the woods used in smok-
ing food. There is a lot more to learn before you light that fire! Be
sure to compare different types of equipment for smoking, and
when it is best to use slow cooking over the heat versus using a
Enjoy chicken with delicate smoked flavor and crispy skin. shorter cook time with high heat.
Precautions Individuals have preferences, so it is up to you to experiment and
Before getting started with smoking foods, let’s review important see what you like best. If you want an obvious smokey flavor,
use stronger woods like mesquite, oak, and maybe hickory. Use
points to help you avoid disasters. alder, maple, and fruit woods for a milder, sweeter flavor. The nut
Aim to use cured (air-dried) wood. woods, like pecan and hickory will produce a slightly sweet and
Avoid kiln-dried wood if possible as it is very dry and burns nutty flavor which can bring out the natural aromas of poultry.
rapidly.
Avoid green, freshly cut wood. The wood you choose for your smoking experiences should
complement the food, not mask the foods natural flavor. So, give
Avoid using any softwoods or wood with a high sap content. some thought to experimenting with smoking your food. It can
Do not use evergreen woods and chemically (herbicide, pes- add a new dimension to your meals!
ticide, fungicide, preservative) treated wood!

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