Barbecuing and different flavors.


 
S

Steven Simpkins

TVWBB Member
I hate to say it but I am like a kid in a candy store since I got my WSM. I did not realize how much you could change the flavor of meat by the amount of wood you smoke with. I have done chicken twice and started with 6 chunks of hickory with one flavor to strong for my wife. I then did the next chicken with 4 chunks of hickory and she said it was just a little to strong. I have a chicken thawing and am going to try 3 chunks of hickory. I also brined the chicken and what a difference that made. Chicken is not boring anymore with the number of combinations and different flavors you can get.

Steve
 
I would use 3 chucks of wood when smoking chicken. Give apple wood a try, and I think that your wife would like that better.
 
I agree with Gary, try a different wood with chicken. I especially like pecan or any of the fruit woods. Chicken is a 'light' meat that doesn't need much wood; a little goes a long way. Hickory is fairly pungent and works very with pork.

Paul
 
Hi Steven,

Years ago, I started with hickory and kept using hickory exclusively 'til I finally decided that there must be better smoke woods for different foods. I, still, use some hickory for pork cuts, but no longer use any hickory with poultry or beef. That is my preference and I don't begrudge anyone using hickory for poultry, beef or any other foods.

I use sugar maple wood and white oak wood for poultry most of the time. Or, apple and white oak or cherry wood and white oak... Or, mixed cherry and apple woods. To me, hickory smoke adds an smidgen of ham-like flavor to the poultry I do not care for.

Experiment!

###
 
Be sure to try cherry with chicken. In addition to a flavor that complements poultry well, cherry adds a wonderful color to the skin.

It's easy to over-smoke chicken. Try one or two chunks of a mild wood like apple or cherry and see if you don't think it's still got plenty of flavor.
 
I've got some peach wood chips somebody gave me that I'm going to try with some chicken breasts. I wish I could get some peach chunks - I'm not a chip fan - but you burn what you got. i suspect the results will be pleasant. I think I'll pair it with a fresh peach salsa.

Pat
 
For chicken, I've gone almost exclusively to a couple of medium chunks of apple with maybe one of maple or oak. Lately I've been doing a garlic/lemon pepper rub on breasts and then throwing a big sprig of rosemary on the fire. Smells completely awesome when the smoke gets going.

By far the wife prefers apple over anything else. She doesn't like hickory very much (too bitter) and really doesn't like mesquite (nor do I). In fact I've got a small bag of mesquite in the garage that I don't know what to do with. I also echo what was said above. A little bit goes a LONG way.

Russ
 
I use mostly fruit woods for chicken as well. Hickory gets a little strong for me. I seldom smoke with just one type of wood anymore, usually a combo of at least two. Did rib tips on Saturday over hickory and apple, came out real nice.
 
I like to use a couple of chunks of Alder with chicken. It gives a sweet-musky flavor, which is a nice change of pace.

Tim
 
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