Woods Used For Smoking Meats
Moisten hardwood sawdust well ahead of burning time, but do not soak it until it is dripping wet. Turn the hot plate to high until smoldering begins, then turn the heat down until it produces only a constant trickle of smoke. Moistened wood is not as acrid and produces a better tasting sausage. As a rule, any hardwood free of resin (or sap) is generally good for smoking food. If the tree produces edible fruit or nuts, the wood is typically good for smoking.
Woods To AVOID For Smoking Meats
Please avoid any chemically-treated or processed wood when smoking food. Numerous arsenates, borates, silicates, coppers, pesticides, and other substances, have routinely been placed into wood as preservatives, insecticides, and who knows what else. In many cases, when “treated” wood (lumber) is burned, the smoke may become toxic and dangerous. Never use processed lumber to smoke any food.
It’s important to remember that smoke penetrates meat much faster at higher temperatures. A case in point may be a sausage perfectly smoked at 120° F (50° C) for 4 hours. The same sausage may acquire a bitter, over-smoked flavor if smoked at 250° F (120° C) for the same length of time.
Smoke – Woods For Smoking Meat