The Story Of Wood Chips

I'd like to take a few minutes and talk about the different types of smoking wood chips. We carry MR. BBQ wood chips in our store.

• Alder is commonly used with fish, but you can also use it for beef and pork. It's light and has a slight sweetness to it. It provides a delicate flavor to your food.
• Apple has a light, fruity and sweet aroma. To be used with pork and poultry for best results.
• Cherry slight red color and subtle sweet fruity flavor. Can be used with beef, pork or poultry.
• Hickory strong flavor are the norm for this smoking wood. It complements all meats. Easily the most popular smoke wood used in BBQ
• Mesquite Often burned down to coals before being used as heat source. It strong smoke wood and can easily over power your food. It can be used with beef, pork, poultry and seafood.
• Pecan spicy and nutty is the way the flavor of pecan can be described. Great with pork, beef or poultry.

You can always mix and match the woods to create even more flavor. The best combo are:

• Apple + Cherry
• Apple + Hickory
• Cherry + Pecan
• Cherry + Mesquite
• Apple + Cherry + Pecan

Soak your wood chips in water at least a few hour prior to using if not overnight. What I like to do at this point is add other flavor to the wood chips. Instead of using just plain water you can use whiskey, apple juice, hot sauce and other liquids let your imagination run wild.


Keep in mind, you could use too many wood chips in your BBQ and overpower you meat. Depending on what you are cooking, I would start with half a bag of wood chips and then add to it as necessary.


As always to enhance your food even more you should give Big Tony's Seasonings at try.


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