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From: jeff@rtech.ARPA (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Types of wood (and other things) to use for smoking
Message-ID: <377@rtech.ARPA>
Date: Sat, 11-May-85 02:50:36 EDT
Article-I.D.: rtech.377
Posted: Sat May 11 02:50:36 1985
Date-Received: Mon, 10-Jun-85 20:16:03 EDT
Distribution: net
Organization: Relational Technology, Berkeley CA
Lines: 36

I own a Luhr Jensen brand Little Chief smoker, and have had fun experimenting
with different fuels to produce smoke.  Here are some of the things I have
tried:

hickory wood: gives the "standard" smoked flavor

alder wood: tangier than hickory.  I don't like it much.

cherry wood: produces a very rich flavor.  The strongest flavored wood smoke
	     I have tried.

apple wood: sweetest flavor of the woods.  Very good for fish and poultry.
	    Mildest of the wood smokes I have tried.

black pepper: the smoke carries some of the pepper flavor, but none of the
	    hotness.  Unusual.

star anise: a form of anise used in Chinese cooking.  Produces a strong
	    anise-flavored smoke.  Use sparingly.

black tea: a different flavor.  I like it, but don't know how to describe
	    it.

rosemary: produces an aromatic, herbal smoke.

orange peel: another unusual one.  The smoke tastes a little of orange oil,
	    but has other flavors in it.

Has anyone else played with smoking?  If so, what fuels have you used?

-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak

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