Ask a Grillmaster: The Right Wood Chip-Meat Pairings

[Rich McVey]

http://shine.yahoo.com/channel/food/ask ... s-2021737/

About a month ago, we asked you to send us your burning barbecue questions with the promise that the five best would be personally answered by grilling expert Steven Raichlen. The readers who asked those five questions also win an autographed copy of his new book Planet Barbecue!

We picked our favorites, and we're posting them--along with Raichlen's answers--every day this week. Today, Gene1206's question:

I would like to have your opinion on which particular types of wood chips for smoking go best with which types of meat. So far, I prefer apple with fish, hickory with chicken and pork, and sometimes mesquite with steak.

Pictured: Southwestern Barbecued Brisket with Ancho Chile Sauce. Photo by Con Poulos. Here are some brisket tips, including what wood chips to use .

There are handfuls of woods to choose from; picking one can be a daunting task for home cooks and professionals alike. Congrats, Gene1206! Your book will be on its way to you soon. Here is grillmaster Steven Raichlen's answer: Some pit masters go through their barbecuing lives using just one kind of wood--hickory or oak, for example--which isn't unlike using, let's say, dried oregano on every dish. It's a monotonous practice, and doesn't capitalize on the nuanced flavors that other hardwoods and fruitwoods can deliver to grilled foods.

Fundamentally, Gene, you and I are on the same page, but here are some more suggestions:

- Apple wood is mild enough for fish (as is alder), but also pairs well with poultry and pork.

- Hickory is compatible with nearly everything, but especially pork.

- Pecan wood is as versatile as hickory, but slightly nuttier and less aggressive.

- Mesquite wood is very strong. It should be used with beef, and a little goes a long way.

- Cherry, almond, peach, citrus (like orange, grapefruit, and lemon), maple, and olive wood impart subtle, smoky-sweet flavors to food; they go best with fishes like halibut, swordfish, and tuna.

- Lilac wood is nice with lamb.

- Cedar compliments salmon.

Experiment to find combinations you and your family enjoy, but steer clear of pine, it will smoke too much and give your food a medicinal taste.

Tune in tomorrow, when Raichlen will answer the next reader's winning question.

[racfish]

What and who decides whose a "Grillmaster".I think just about anyone of us are "grillmasters".His wood choices sound good and some seem very different. Now around our great state finding citrus woods are heck.Lilac wood sounds interesting on Lamb. Im gonna try that one out allthough I prefer grape with lamb.Baaahhhhh..Thanks Rich for the interesting piece of info.

[Rich McVey]

Yea, I dont know about the term "Grill Master" I dont like to think of my self in those terms. I still turn out less than perfect (in my eyes) dishes. "Grill Monkey" maybe but not master.

I enjoyed the flavor Cedar planks gave Salmon. Have not tried Pecan or Grape yet.

Here is a copy of that list I posted last summer.

[racfish]

I was chatting with a friend from Tx. He commented on using berry vines for smoking. I thought this was interesting. Ive tried Raspberry and Blackberry. Both gave my chicken a kinda fruity but nice taste.

[Rich McVey]

Very Interesting. Im gonna need a bigger cabinet to keep smoker woods and supplies in.

[fishnislife]

Great info. and post. Haven't had the chance to dissect the flavors of all the different smokes but the chart is very helpful. Never heard of smoking with vines though. Interesting.





fishnislife