Smoked Meat Research Paper

If there’s one thing people who cook on outdoor grills know, it’s that nothing tastes better than grilled meat. They also know that if you cook meat with smoke, you get the added dimension of mouthwatering, smoky flavor and an aroma that gets into your hair and clothes and follows you around all day. If you’re getting ready to purchase your outdoor grill and you can’t wait to try smoking ribs, chicken or a Texas-sized brisket, here are some thing you need to know about choosing the right wood for smoking:

The Flavors Are All In Your Head
Well, they’re not all in your head because different types of wood do impart subtle flavor differences to smoked meats; but the power of suggestion might just mean you’ll taste more sweetness in meat when someone tells you it was smoked using cherry or peach wood instead of hickory. Mostly, wood smells and tastes like wood; and wood-smoked meat will smell and taste like wood with a hint of other flavors and smells dancing around the edges.

There’s A Range Of Intensity In Smoking Wood …show more content…
On the mild end of that range are the fruity woods like apple, cherry, peach and pear. These are a great choice for smoking all of your non-red meats like poultry, pork and fish. In the middle are woods like oak, hickory, maple and pecan, which can be used with pork and red meat. Hickory and oak are a great choice if you want to give your meat a dark, mahogany color that looks richer and tastier than the typical pink color ring that smoking imparts. At the strong end of the range is mesquite, which should only be used in moderation and with red