When you get to your local BBQ supply store, you are going to be assaulted not only with a large selection of woods but also different configurations of said woods. The type that will work best for you depends a lot on your smoker.
The most common types you will find are pellets, chunks, chips and bisquettes. You may also be able to find logs and slabs depending on your location.
In general, the bigger the piece, the slower the wood will burn and release smoke. As you decrease the size of your wood, the quicker the burst of resulting smoke will be. Chips, for instance, burn hot and fast and will release smoke in bursts.
If your smoker is like mine and does not require any of the vents to be open, this is fine as the smoke is going to be trapped inside the smoker anyway. However, for smokers that rely on air flow for combustion, you would be better off going with a slower burning and releasing chunk in order to maximize your food's contact with the smoke.
Pellets are nothing more than compressed sawdust. Bisquettes are similar but are much larger.
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