Any Idea on what kind of wood would be best for smoking seafood? Specifically shellfish?
2006-06-09 01:21:34 · 20 answers · asked by poor_student 4 in Food & Drink ➔ Cooking & Recipes
mesquite
Alder imparts a light flavor that works well with fish and poultry. It is native to the northwestern United States, it is the traditional wood for smoking salmon.
Apple has a sweet, mild flavor and is used mostly with pork and game, but can be used for ham as well.
Cherry is also used for ham, but some cooks think that its smoke is too acrid.
Hickory is probably the most famous smoking hardwoods, is the wood of choice in the Southern barbecue belt. It imparts a strong, hearty flavor to meats, and is used mostly to smoke pork shoulders and ribs.
Maple is a mild and mellow smoke that imparts a sweet flavor that is traditional for smoking ham but is also good with poultry, pork, and seafood.
Oak, the favorite wood of Europe, is strong but not overpowering. It is a very good wood for beef or lamb and is probably the most versatile of the hard woods. Do not use acorns for smoking.
Pecan is similar to hickory and milder. It’s also a southern favorite that is becoming the smoking wood of choice in the Southwest because of the extensive pecan groves in Texas, New Mexico, and Arizona. Because of its availability, it is the wood most commonly used in our smoker.
2006-06-09 01:25:56 · answer #1 · answered by grahamma 6 · 0⤊ 0⤋
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2014-08-30 00:18:01 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Some people cook on cedar planks for a even different wood smoked flavor. If you choose hickory, you can use hickory nuts that you find around the tree -- an easy and cheap way to do it.
2006-06-09 01:37:47 · answer #4 · answered by ckvz01 3 · 0⤊ 0⤋
Shellfish smoking turns out the best if you can get a hold of some Apple wood. It will definately be worth it!
2006-06-09 01:27:03 · answer #5 · answered by foodlover 3 · 0⤊ 0⤋
Hickory, Oak, and Mesquite will give you a strong flavor. Applewood, or Pecan will give you a less instense flavor that might be better for something such as seafood. Most only use oak, mesquite, and hickory for beef, chicken, pork and bbq. You don't want a heavy woodsy flavor going into delicate seafood.
2006-06-09 03:03:35 · answer #6 · answered by Shadow419 3 · 0⤊ 0⤋
Hickory
2006-06-09 01:31:54 · answer #7 · answered by william5109 4 · 0⤊ 0⤋
wood smoking
2016-01-20 23:33:28 · answer #8 · answered by ? 1 · 0⤊ 0⤋
Hickory, Oak or Mesquite
2006-06-09 01:26:53 · answer #9 · answered by sunny 2 · 0⤊ 0⤋
my husband loves to smoke his foods on the grill he prefers cherry and also uses hickory but dont smoke it real long with the hickory cause it can change the taste of the meat to much. Enjoy your meal.
2006-06-09 01:26:06 · answer #10 · answered by smp 2 · 1⤊ 0⤋