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Barbecuing with Hardwoods

© Ann Silberman

People continue to look for healthier ways to prepare and flavor their meals without the addition of extra calories and fat. A smoker or kettle used with hardwoods can provide that flavor you crave. The wonderful flavor of classic barbecue comes from smoke generated by burning charcoal briquettes. Indirect cooking (the food is placed away from the heat source and the cover is closed to allow the smoke to penetrate the meat) is a simple way to prepare a meal.

I recently purchased a water smoker, which combines aromatic smoke and steam to continually baste the food. The result has been delicious and succulent meals. Foods can be smoked using charcoal or gas, and there are even electric smokers.

To enhance the flavor in addition to your regular heat source, use aromatic smoking woods. The irresistible aroma of these fire-mates penetrates the food and adds a special dimension to any meal. The most popular varieties are hickory, mesquite, and fruitwoods. Hickory is the most popular hardwood flavoring in use today. Known for its strong dense-flavored smoke, hickory can be used with beef, ham and pork. It can leave a bitter taste in food if used incorrectly. Usually requires soaking (1-2 hour water bath) prior to use.

Mesquite

One of the most commonly used smoking woods in the country. Sweeter and more delicate than hickory. Mesquite can be used with richly flavored meats such as duck or lamb. It can also leave a bitter taste in food if used incorrectly. Usually requires soaking (1-2 hour water bath) prior to use.

Fruitwoods

The popularity of fruitwoods continues to grow each year. Fruitwoods such as apple and cherry can be used with gamebirds, pork and poultry. Fruitwoods can be used soaked or dried.

Did you know?

About three quarters (74%) of all U.S. households own a barbecue grill.
Grill ownership is highest among younger, larger, higher income families who live in houses.
Female heads of households (57%) are more likely to make the decision to barbecue and select the menu.
Male heads of household (61%) are more likely to do the cooking.
58% of grill owners own a charcoal grill.
59% of grill owners own a gas grill.
Barbecuers use their grills an average of five times per month.
52% of all grills are used year-round.
Use of aromatic smoking woods has increased 75% since 1983.

Next week I'll have some appetizer recipes using hardwoods and a smoker, including one for smoked oysters.

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