Therefore, it’s your job to keep an eye on the temperature gauge as you cook, adding to the fuel source if necessary.

A wood will be classified as a softwood if the seeds don’t have any type of coating and are instead dropped to the ground and left to the elements.” As an indication, see how many different tables, charts, and infographics people have put together on the topic, and how very different much of the information is: Smoking wood and food pairing charts.

Finally, it’s important to know and remember that this tables contents are just opinions! Not concrete fact, just generally agreed opinions, and that some will disagree. Wood The best advice I can give is to source a large amount of two types of wood, one mild and one medium to strong. Which ones depend on what’s local to where you live. However, using your grill may require more attention and effort, as you’ll need to monitor the temperature to ensure consistency. It’s important to note that if you want a smokier flavour, soak your wood chips in water for 30 minutes before adding them to your smoker. Maple– If you’re looking for a sweet and mild smoky flavour, then maple is a perfect choice. The sweetness won’t surprise you, and you will get those subtle hints of maple syrup.

Size of the pellets: Choose wood pellets that are the appropriate size for your smoker. Larger pellets may be more difficult to ignite and may not produce as much smoke as smaller pellets.

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First of all, we need to understand the composition of wood, which is the following core elements (with percentages indicated if ALL the water — as much as 40% to 200% the weight of the wood — was removed): Though there are many different varieties of cedar, some are unsafe, and others have little to no flavor or high levels of resin that add an unpleasant flavor to food. All are reasonably accurate, good to follow, and will see you do well. They commonly agree on most of their flavor profiles and food pairings, though they do disagree in places.