Hayward Harris, a.k.a. "The Rib Doctor," shares some of his expertise on the use of various hardwoods in barbecuing. There are several varieties of wood that are suitable for use in a barbecue grill. They are plentiful and relatively inexpensive and can give delicious smoke flavor to meats. It's important, however, to know what kinds of woods work best and which go best with which types of meat. One good source for woods usable for barbecuing is your local orchard. Fruit-tree woods such as apple make for some of the best smoking woods, and obtaining them when they are fresh and green allows you to control how they are cured before you use them. Wood-fires can provide good, even temperatures for cooking provided you know how to control the fire. The intensity of the fire is controlled by how much air is supplied to the flame, so careful ventilation is important when using wood. Wood can be used in barbecuing in several forms: When using wood chunks (figure A) or chips, it's best to soak them in water first so they burn more slowly and release their flavorings more evenly in a mixture of smoke and water vapor. Wood chips (figure B), especially, must be soaked first so they don't simply burn up immediately when added to a charcoal fire.
Following are some of the Rib Doctor's recommendations for what woods to use with which types of meats: - White oak is thought of more frequently as a fuel wood (such as for fireplaces and wood-stoves), but it also works well for smoke-flavoring -- particularly when combined with other woods such as apple. White oak can be used with most any type of meat, but it's an especially good choice for cooking chicken.
- Red oak, recommended for pork and beef, works especially well with beef brisket. Opinions vary as to whether this dark-red wood provides a darker color to the meats cooked over it.
- Apple wood is one of the most prized woods for barbecuing. Its smoke leaves behind a slightly sweet taste that's very complimentary to chicken, pork or beef.
- Pecan wood leaves a robust smoked flavor that's ideal for beef brisket and pork shoulder.
Other woods commonly used in smoke-cooking include hickory, mesquite and cherry. Important: Avoid using evergreens such as firs, spruces, pine and cedar for fire-cooking. These woods contain heavy resins that, when released through burning, will coat the meats with a dark film, making them inedible. Also avoid junk woods and mixed brush. Safety Alert: Never use scrap or treated lumber for cooking, as these likely contain toxic wood-preserving chemicals that would be harmful if ingested or breathed. Web site resources for gas grills, general barbecue information and Brazilian barbecue (churrasco): Information and supplies for gas grills and accessories Barbecue gift packages and accessories One of the most popular sites about barbecue on the Internet -- great general information. A site dedicated to Brazilian barbecue (churrasco) About.com barbecue information, including a list of associations
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
National Barbecue Association
National Barbecue Association
Douglas , GA 31533
Website: www.rbjb.com/rbjb/nbbq.htm
Barbecue Supplies (Barbeques Galore)
Barbeques Galore
Website: www.bbqgalore.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries
Model: 0696210290
Author: Kristi Fuller
(April 2000)
Better Homes & Gardens Books
National Agricultural Library (USDA)
USDA's national agricultural library
National Agricultural Library
Website: www.nal.usda.gov
Memphis Barbecue, Barbeque, Bar-B-Que, Bar-B-Q, B-B-Q
Model: 0925175161
Author: Carolyn S. Wells
Finger Lickin, Rib Stickin, Great Tasting Barbecue
Model: 0894802089
Author: Jane Butel
Workman Publishing Co. Inc.
Website: www.workman.com
Weber's Art of the Grill : Recipes for Outdoor Living
Model: 0811824195
Author: Jamie Purviance
(1999)
To order this title from Amazon, click here.
Chronicle Publishing Company
Website: www.chroniclebooks.com
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Cook's Encyclopedia of Barbecues, Grills & Outdoor Eating
Model: 0754808025
Author: Christine France
Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts
Model: 1558321101
Author: A. Cort Sinnes, John Puscheck
Harvard Common Press
Website: www.harvardcommonpress.com
Better Homes and Gardens Gas Grill Cookbook
Model: 0696000628
Author: Shelli McConnell (Editor)
Better Homes and Gardens Books
Website: www.bhg.com
GUESTS :
Hayward Harris Jr.
The Rib Doctor
Respected authority on fine barbecue foods and supplies
Information private
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