Alternative for Hickory/Cherry


 
N

Natan Vazquez

New member
Hello again guys, I am doing my firsts beer can chickens tomorrow, I have all ingredients but missing the hickory wood chips for the smoke. I have called all wood selling business in my hometown and they say hickory is not sold in this south part of Mexico. They do have Cedar, Mahogany, Oak, Pine, Macuilis. Is there any chance any of this can be useful?

I know next time I am in Houston I will bring bags of those Hickory Chips.

Thanks
 
Natan,

From your options, I'd use the oak and use it sparingly. Chicken doesn't need very much smoke and like fish can be easily over-smoked. I'm not familiar with Macuilis. In my part of Texas, chicken is quite often cooked with pecan wood. Pecan is in the hickory family but not as strong. Avoid the soft woods like cedar and pine; those will leave a bitter flavor on your food. If you have access to any citrus woods, they would work very well.

Paul
 
Thanks a lot Paul

I am researching on the internet as well and I found this

"Cedar

A very common wood used to grill fish, poultry and various meats such as pork and beef. White or red cedar are the species most often available, which provide a distinctive natural and aromatic flavoring for a variety of foods. Salmon and other types of fish are often grilled or smoked using cedar."
 
Grilling on cedar planks is very common and works well especially with salmon. When grilling on planks, you only char the wood slightly if at all as opposed to burning a chunck of wood for smoking purposes. Perhaps there are those that use cedar and I'm sure it will impart a distinctive aroma, but personally I would not recommend it. Experiment with what is available to you and let us know how things turn out.

Paul
 
Thanks, I will try the Oak and one other from my hometown, will come back with results. Also I hope to take pics and post later.
 
Originally posted by Ray Crick:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Apple Wood Chips
Click to expand...
I think you will love the apple. I sure do!
Ray </div></BLOCKQUOTE>

I agree with Ray -- the apple would be a good wood for the first time with chicken. But still don't overdo -- keep the smoke thin, not voluminous.

And I would recommend to completely stay away from any soft woods (cedar, pine, etc.). The pitch in these is much too likely to generate creosote and ruin your food.

Oak remains my goto favorite, but cherry is IMO the best. Apple is ok for light meats like chicken, but when it comes to beef, I don't think it holds up -- though it can be good in combination with oak or hickory.

Rich
 
Apple might be my NR 1 wood to use. But oak is nice aswell. I have bought a few bags of hickory/mesquite chunks/chips. But now i just use what i can find localy. No need to use wood from the other side of the pond(and frankly not worth the cost)

And im with Rich Cedar/pine is not anything i would recomend.

Although Juniper gives a really nice flavour for lunch meat.

Good luck and report back!
 
Hi guys

Just to let you know, I have posted a brief tale of how I cooked these chickens along with some pictures in the Photo Gallery Section

Thanks for your help
 
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