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BBQ: Oak Wood vs. Cherry Wood vs Apple Wood

When it comes to smoking meat, there are a variety of woods you can use to impart flavor.

Oak, cherry, and apple woods are some of the most popular varieties for BBQ. Each type of wood has its own unique flavor that will enhance the taste of your meat.

Choosing the appropriate species of wood for your barbecue may make all the difference between excellent barbecue and spectacular barbecue. One of the greatest aspects of grilling is determining which sort of wood goes best with your meat and using it to improve the taste and even appearance of whatever you cook on the barbecue.

So which one should you choose?

Let’s take a closer look at each.

Oak Wood

With a medium-to-strong flavor that goes well with almost any kind of meat, Oak is a great wood to use with barbecues. On the flavor spectrum, it falls between apple and hickory and may be used with virtually every sort of meat. It’s also an excellent way to add different woods as a taste improvement.

Oak wood attune with the following meats:

  • Lamb
  • Beef
  • Brisket
  • Sausages
  • Mostly all meats

Cherry Wood

Cherry firewood is ideal for smoking food. It has a pleasant, mild, and fruity flavor that goes well with all meats. The red-pink hue that it gives to lighter meats is usually darker brown. The smoke taste is mild, and it adds a sweet fruity flavor to the meat. It goes well with oak and apple wood.

Cherry wood goes well with the following meats:

  • Beef
  • Pork
  • Chicken

Apple Wood

Apple wood smoking produces mild, sweet, and somewhat fruity meat. Because of its gentle flavor, cooked with apple wood might take a long time to develop full taste. This wood variety is ideally suited for “slow and low” style BBQ because it provides something unique.

  • Applewood goes well with the following meats:
  • Pork (namely, pork butt)
  • Ribs
  • Chicken
  • Wildfowl

What Should You Look for When Buying Firewood?

Considering Moisture Content: Seasoned Vs. Kiln Dried

When a tree is chopped down and broken down into firewood, it still has some moisture content left in the wood that prevents it from igniting and producing smoke.

Additionally, the firewood you’re using may contain fungus or mold.

A popular method for drying wood is to let it lie in a dry place for around a year. This is known as seasoned firewood.

The simplest method to dry the wood and eliminate any fungus or insects is to use a kiln oven to dry it out.

This process of drying the wood completely eliminates dampness and makes lighting it as simple as possible.

Before you buy, ask yourself the right questions

  • What type of wood is it? It all depends on what you want to use it for. It is a fantastic choice if you’re making a pizza. Oak and Hickory are excellent alternatives if you’re cooking food.
  • What method was used for drying the wood? The best choice is kiln-dried firewood, as it removes all of the moisture and pests, ensuring that your fire will be safe, burn long and have less smoke.
  • How has it stored? If you’ve stored the wood outside, it’s unlikely you’ll want to buy it. Wood that has been kept indoors or in a regulated environment will prevent insect and moisture accumulation after it has been dried.

Types of Firewood to Avoid

It’s a common misunderstanding that you can burn anything for great cooking flavor, but this isn’t true. There are certain woods that you should never burn, regardless of the type of fire or cast-iron stove you’re using.

Non-Dried Wood

You’ll probably want to avoid using it if the wood hasn’t been dried. If you’re not sure whether or not it has been kiln-dried or seasoned, check with your manufacturer

Freshly Cut wood

Freshly cut wood has a lot of sap and moisture, making it difficult to start. When it is burning, it will smoke horribly and burn inefficiently. If you’re unsure if the wood is green, check with your vendor when it was chopped.

Large wood pieces

Before using large, dense firewood, that has a diameter of more than 5 inches – you will likely need to recut the wood in order to get the best burn. It’s a waste of time to drop big logs on the fire; split your wood for higher performance.

Concluding Thoughts

Using any of these types of wood will have an impact on the overall flavor so make sure you choose the appropriate one and get the best wood for the best tasting meal possible. Check it out here.

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