{"id":6065,"date":"2020-10-07T07:31:29","date_gmt":"2020-10-07T11:31:29","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=6065"},"modified":"2021-11-29T12:36:34","modified_gmt":"2021-11-29T17:36:34","slug":"combining-hardwoods-for-smoked-food-flavors","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/combining-hardwoods-for-smoked-food-flavors\/","title":{"rendered":"COMBINING HARDWOODS FOR SMOKED FOOD FLAVORS"},"content":{"rendered":"
\"Chef

Chef Bert and Tom combining hardwoods for smoking flavors<\/p><\/div>\n

Learning how to combine Hardwood species to change their smokey flavoring <\/a><\/span>Share on X<\/a><\/span><\/h3>\n

\"Listen<\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/AN-EASY-GUIDE-TO-COMBINING-HARDWOODS-FOR-BALANCED-SMOKED-FOOD-FLAVORS-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

There is misinformation out there that you may have been victim to.\u00a0 When cooking with hardwood, you may have been under the impression that only certain woods can be used with certain foods.\u00a0 For instance, hickory is reserved only for pork shoulder and brisket.\u00a0 Cherry for chicken, etc.<\/p>\n

But that is hardly the truth.<\/p>\n

Hardwood used for cooking must be viewed as another ingredient.\u00a0 As a key ingredient, it needs to be balanced with the food item and other ingredients used in preparation before grilling and smoking.<\/a><\/p>\n

The intent today is to provide a guide on combinations of hardwood that work well for specific foods.\u00a0 Essentially, the ingredients of a rub, glaze, sauce or marinade will dictate what hardwoods will maximize all the flavors to become a finished masterpiece.<\/p>\n

Combining Hardwoods- Hardwood Selection as a Compatible Ingredient<\/strong><\/h2>\n

The goal when using hardwood is balance of the flavor outcome.\u00a0 You never want the hardwood to produce an ashy or burnt flavor.\u00a0 The essence of the wood should simply add to the beautiful flavor outcome for a memorable eating experience.<\/p>\n

Here is SmokinLicious<\/strong>\u00ae<\/strong> rating on boldness of flavor for the hardwoods we offer:<\/p>\n

\"\"<\/p>\n

When I design wood recipes for specific foods<\/a>, I like to think about balancing out a medium or bolder flavor with one that is lighter.\u00a0 For lighter fare items like vegetables and fish, two wood combinations are generally used while longer cooked animal proteins can tolerate three hardwoods well.<\/p>\n

In the chart that follows, reference is provided to various foods that benefit from exposure to the specified hardwoods.\u00a0\u00a0 Use the color blocks indicated under each food group to guide you on combinations.<\/strong>\u00a0 Find the same color blocks in that group, and you have the balanced combination of hardwood.\u00a0 \u00a0<\/strong>For instance, under Fruit<\/strong>, there are two red squares for an alder and cherry combination.\u00a0 Under the Fish<\/strong> column, there are 3 options: Alder and Maple represented by the pink square, Beech and Cherry represented by the orange square, and Ash and Maple represented by the gray square.\u00a0 These combinations are balanced by the essence they produce in the smoke vapor.\u00a0 Just use equal parts of each wood and remember, always start with a small quantity of hardwood as it does not take much to produce great flavor.<\/p>\n

TIP<\/strong>: if you are using a spicy rub, default to combinations that includes mild to moderate flavor intensity.\u00a0 Using sweet ingredients, include a bolder hardwood flavor.<\/p>\n

Our Guide for Combining Hardwoods<\/h2>\n

\"\"<\/p>\n

Experiment to find your favorite combinations of hardwood and soon you\u2019ll have your own personal, detailed guide!<\/p>\n

Do you have a favorite combination of hardwood?\u00a0 Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods. \u00a0That\u2019s SmokinLicious!<\/p>\n

Products discussed in this Blog:<\/h2>\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

 <\/p>\n

\"More

More Related reading on combining wood species and sizes to change their smoke profile and more!<\/p><\/div>\n

Related Reading:<\/h2>\n

-COOKING WOOD WHAT YOU SHOULD KNOW<\/a><\/h3>\n

-WHAT WOOD TO USE FOR SMOKING: A PRIMER<\/a><\/h3>\n

-10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING<\/a><\/h3>\n
\"Dr.

Dr. Smoke- Combining hardwoods by mixing different species and sizes increases your smoking results!<\/p><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

There is misinformation out there that you may have been victim to.\u00a0 When cooking with hardwood, you may have been under the impression that only certain woods can be used with certain foods.\u00a0 For instance, hickory is reserved only for pork shoulder and brisket.\u00a0 Cherry for chicken, etc. But that is hardly the truth. Hardwood […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,3],"tags":[60,1419,176,76,58,61,1421,165,166,135,31,30,111,24,1420],"class_list":["post-6065","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","tag-barbecue","tag-cooking-with-hardwoods","tag-cooking-with-wood","tag-grilling","tag-hardwood","tag-outdoor-cooking","tag-smoked-food-flavors","tag-smoker-wood","tag-smoker-wood-chips","tag-smoking-wood","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-smoke-flavoring"],"yoast_head":"\nCOMBINING HARDWOODS FOR SMOKED FOOD FLAVORS - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Follow our guide on Combining Hardwoods species to modify the smoking process. 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