When it comes to barbecuing, there’s a lot of talk about meat, rubs, marinades, smokers, grills, thermometers… you get the idea. But one thing that often is left until the last minute – usually when someone panics and grabs the nearest bag from a garden centre – is the wood.
Big mistake. Huge.
The type of wood you use can make or break your BBQ. It’s like picking the wrong soundtrack for a big movie scene. (Imagine a car chase set to elevator music.) Wood isn’t just fuel; it’s an ingredient. And it brings serious personality to the party.
Let’s dig into it.
Why Wood Matters
When wood burns, it releases smoke packed with all sorts of tasty compounds. That smoke clings to the surface of your meat, seeps into it, and gives it a flavour you simply can’t get from an oven or stovetop.
Different woods have different smoke profiles – some bold and punchy, others sweet and subtle. Choosing the right one is a bit like choosing the right wine: there’s no one correct answer, but some pairings are definitely better than others.
Hickory: The Heavy Hitter
Ah, hickory. The king of BBQ woods. If it were on the school footie team, hickory would be the top goal scorer.
Hickory gives you a strong, hearty smoke flavour – think bacon, campfires, and a little bit of magic. It’s bold enough to stand up to big cuts like brisket and pork shoulder, but if you’re not careful, it can overwhelm more delicate meats like chicken or fish. (Unless you want your chicken to taste like it’s been chain-smoking behind the pub for twenty years.)
Best for:
- Brisket
- Ribs
- Pork shoulders
- Anything you want to taste “properly” smoky
Word of warning: A little goes a long way. Overdo it, and you’ll end up with meat that tastes like an ashtray. Balance is key.
Other Woods You Should Know About
Because, believe it or not, there’s a whole world beyond hickory. Let’s take a tour:
Oak
Reliable, sturdy, and not trying too hard. Oak gives a medium smoke flavour that works with just about everything. If hickory is a heavy metal concert, oak is your classic rock playlist – still bold, but a bit more versatile.
Best for: Beef, lamb, sausages, and larger cuts of pork.
Applewood
Sweet, fruity, and a little bit romantic. Applewood is perfect if you want a milder smoke that whispers rather than shouts. Lovely with chicken and pork, and brilliant if you’re planning on glazing things with honey or fruit-based sauces.
Best for: Poultry, pork, and fish.
Cherry
Another sweet option, but a little richer than apple. Cherry wood smoke also gives your meat a gorgeous deep red colour, which, let’s be honest, looks really impressive when you’re showing off to your mates.
Best for: Turkey, ham, beef ribs.
Mesquite
Mesquite is… intense. It burns hot, fast, and produces a very strong, earthy smoke. Great for bold flavours, but tread carefully – it can turn bitter if you let things get out of hand.
Best for: Red meats with strong marinades or rubs. Definitely not for your dainty chicken skewers.
Pecan
A bit like hickory’s sweeter, more refined cousin. Pecan gives you a nutty, rich smoke without punching you in the tastebuds. It’s a nice middle ground if you want something bold but still polite.
Best for: Pork, poultry, and richer cuts of beef.
Can You Mix Woods?
Absolutely. In fact, some of the best pitmasters blend woods like they’re creating cocktails. Maybe a bit of oak for the backbone, a handful of cherry for sweetness, and just a smidge of hickory for that smoky depth.
Experimenting with wood blends is half the fun. Worst case scenario? You still end up with barbecue. There are no real tragedies here.
Some Final Considerations
Choosing the right wood is like choosing the right seasoning – it doesn’t shout for attention, but it can transform your barbecue from “pretty good” to “oh my days, who made this?!”
Start simple. Pick one wood that matches your meat. Then, once you’ve got the hang of it, start experimenting. Mix, match, and even invent your own signature blend.
Just, for everyone’s sake, maybe go easy on the mesquite.
Like to enjoy some of the finest smoked food in Hertfordshire? Head down to Craft and Cleaver.
