SMOKING
Expand your grilling experience and discover how easy and delicious it is to get that great smoked flavour.
SMOKING WOOD GUIDE
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.
Type | Flavour | Ideal Meats |
|---|---|---|
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.
