Smoking Meats!?!
Smoking Meats!?
Has anyone tried to smoke some meat by using Mesquite, Pecan wood or other types of woods?
What is the best wood to use when smoking shellfish (abalone, oysters, muscles) and for soft and hard shell crabs
Answers:
I tend to use mesquite and alder for beef. Hickory, apple and cherry woods for pork and chicken. The mesquite is too intense for them.
For shell fish I would use alder. It is a light smokiness not too intense. That's what you would want for shellfish.
smoke not good
One of the best woods for meat, cheese and fish is apple for a mellow taste and oak & larch for a stronger taste. They are both very good. I wouldn't use pine, that's a definite no no.