Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.
|Mesquite||Pungent, Smoky, Spicy||Beef, Pork|
|Hickory||Pungent, Smoky||Beef, Lamb, Pork|
|Whiskey||Spicy, Smoky||Pork, Poultry, Beef|
|Maple||Sweet, Smoky||Pork, Poultry|
|Pecan||Rich, Flavourful||Pork, Poultry, Lamb|
|Cherry||Sweet, Smoky||Pork, Poultry|
|Apple||Sweet, Smoky||Pork, Poultry, Seafood, Cheeses|
|Alder||Mild, Smoky||Lamb, Pork|
|Cedar||Bright, Spicy, Smoky||Seafood, Cheeses|
If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.