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Wood smoking chips will add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to every meat or other food with which it is used, resulting in an endless variety of new flavor combinations.
About Hickory Wood Chips:
Hickory trees grow throughout the Eastern United States in moderate temperature zones. Hickory is synonymous with barbecue, the single most popular wood and the choice of many blue-ribbon barbecue teams. The pungent aroma alone makes most mouths water.
Both Midwesterners and Southerners lay claim to famous hickory-smoked food with ribs and burgers probably heading the list.
Hickory enhances any red meat such as brisket and pork butt or shoulder, as well as turkey and chicken. It is excellent for slow smoking hams. The robust, woodsy flavor calls for discretion because it is easy to over smoke foods. It can be tamed a bit by combining a small amount of the hickory with a more delicate fruitwood such as apple or cherry.
Wood Smoking Chip Food Chart:
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