Hey barbecue fans out there, BBQ BRO’S here wishing you a happy friday. Today we are going to be talking about the best wood chip pairings for your meat and veggies. The goal is to match the intensity of the wood with the intensity of the food. There are three categories we can group the main types of wood in: mild, medium/ moderate and strong. Mild woods are perfect for your vegetables, seafood and poultry. Medium woods are great for pork, beef, ribs and then we have A stronger more potent wood such as mesquite, which should be reserved for your richer meats such as lamb. Below we have listed the smoke profiles and what foods to specifically pair your wood too.
Apple: Sweet- smoky flavor with a hint of fruitiness. Since this is one of the lightest woods; pair with all white meat, veggies and seafood.
Cherry: Sweet and usually very fruity. A good component to mix with medium woods. Pairs great with vegetables, beef, pork, seafood and poultry.
Oak: Definitely stronger than any fruit wood, but develops into a delicious, neutral flavor. Mix with a fruit wood and smoke with poultry, beef, lamb and pork.
Hickory: Famous when it comes to flavoring pork. Very pungent and somewhat bitter. Smoked with wild game, beef, pork and poultry.
Mesquite: EARTHY and somewhat sweet. Creates a lot of smoke. Mesquite goes especially well with wild game, beef, lamb and pork.