OLIVE: Olive the other woods are very jealous…and used to laugh and call it names. Smoked sausage is juicy, flavorful, and filled with deep smoky flavors. TailgateMaster.com | Fans - Food - FUN! MAPLE: I have not used regular maple a bunch but it is a very mild type of wood. Your email address will not be published. All Rights (and the sweet tailgating spot near the stadium) Reserved. So… there was the list for wood for your smoker, lets start the list for meat. It really compliments poultry as well as game birds like duck, grouse or pheasant. Well truth is, you can use whatever wood you want… but some woods work better, or I should say, “complement the meat better” than others. Sweet to strong, heavy bacon flavor. Meat starts to cook at 50° or 120°F so the cold smoking process takes place (below 30°C or 85°F) exclusively with raw meat. Required fields are marked *. Sure ribs, brisket, and pork are very desirable meats but all take so long to smoke. There is nothing that you need to do to prepare the sausage, simply place in the smoker and give it about 3 hours. It has a great and mild smoky flavor with just the right amount of citrus. What is the best wood to use when smoking chicken? Most of the fruity woods are great for pork… and apple is no exception. I usually use a combination of of woods. Cooked sausage is also easy to freeze for later. ALMOND: To be truthful, I haven’t used this a bunch, but it has a sweet aroma. Depending on what you smoke, you need to pick the right type of wood so that it perfectly matches the type of meat of your choice. I am told that it is a seafood favorite. If you are smoking for a long time, you probably would not use chips. Lay sausages on the grate and make sure they are not touching each other. Well in truth, the smokey favor of Olive is pretty similar to mesquite, but distinctly lighter. Comment document.getElementById("comment").setAttribute( "id", "ad872f0267adf1459e6368eb0a0fee64" );document.getElementById("d521110302").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. OH… and another thing, don’t bother soaking your wood in water before placing in your smoker. Pork Recipes | Kabobs | Smoker Recipes |  More Tailgating Tips, *PLEASE NOTE: TailgateMaster.com DOES NOT receive any sort of payment-for-clicks for referring you to products that we review. When deciding on meats to smoke for your next barbecue, I highly recommend sausage. If you find that people say that your meal has TOO MUCH smoke flavor, a great trick is to soak your wood. Chunks: are larger and thicker pieces of wood, Chips: are smaller and thinner pieces of wood. What wood to use for smoking salmon? ALDER: This is a mild wood which is exceptional with game birds like grouse, ducks or pheasants. I’m not sure which is the best way to present this information… wood first, or meat first… so I will list it both ways. No? (You can insert a digital thermometer probe into one of the sausages through the end, towards the center. It is a sweet addition for your pork! You will spend at least 5 hours on ribs, and that’s the best case scenario. What Is The Temperature Of The Smoker? It is a favorite for fish as well. What You Need to Make Smoked Sausage. Now… that being said, let me contradict myself about the whole never soak the wood thing. Smoking sausage is probably the easiest thing that you can do on the smoker. What Is The Best Wood For Smoking Sausage? Sausage will be done once it reaches 165° internal temperature. Poultry and pork benefit from it’s mellow and slightly sweet flavor. PEACH: Another great wood for pork… also works pretty darn good on most other meats including chicken, turkey and fish. I also like to switch it up a bit and try new combinations from time to time. I normally don’t deviate much from the magic 225°. You have successfully joined our subscriber list. A 50/50 Mix of Cherry & Hickory makes a nice blend for Turkey. It is a favorite among pit-masters when cooking brisket. Smoked sausage is something I make at least once a month. If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried! Smoking sausage is probably the easiest thing that you can do on the smoker. WALNUT: Very Strong Smoke: I like this best when mixed with other lighter woods (like the citrus ones). A little bit harder to find but it has a great sweet subtle flavor that compliments pork like no other wood does. What wood do you use when you smoke beef? PECAN: OH MY GOODNESS! I get asked these questions fairly often. We have included some handy social media buttons to make it easy for you…. Choosing the best wood for smoking meat can be a challenge! This means a number of things: As stated above, the longer you cold smoke, the more intense the smoky flavour. ASH: Very mild aroma and is pretty darn good with fish. Apple wood is very mild with a subtle fruity flavor and slightly sweet. OH, and if you feel like buying us a beer… well… we would enjoy that too…. The bagged wood you are buying from the store is already pretty much saturated with water, so soaking overnight… yeah… really doesn’t gain you anything. YUM! APPLE: This is one of my favorites! APRICOT: This is somewhat similar to Hickory but a bit more mild and a little sweeter. It is really a great complement to beef, fish, turkey, chicken, and other most game meats. Keep the smoker lid closed and cook for about 3 hours. You can use leftover sausage in many recipes. MESQUITE: Very strong and somewhat earthy flavor. Wood Chips – We'll help you choose the right type in the section below. It has an assertive taste so be careful not to over smoke with it. The two main decisions you need to make is the type of sausage to smoke and what kind of wood to use. If you want a milder wood flavor, use pecan. If you find this information useful, please consider sharing our site with others (Seriously… we really appreciate it and it encourages us to do even more). What is the best wood to use when smoking chicken? I would personally never use cedar in my smoker’s wood bin. Just put that wood from the bag in the smoker and fire it up. Smoked sausage is juicy, flavorful, and filled with deep smoky flavors. WOODS NOT TO USE: Don’t use pine, or any type of “Evergreen” for that matter… Cyprus, fir and spruce have sap in them and are not so good for smoking. There is truly not a lot of sausage out there that will not be good after smoking. Some of my favorite sausage to smoke is: Italian sausage – that includes all of them, sweet, mild, spicy, and even the cheesy one. It is similar to pecan and works well with most types of meats. Since it’s harder to keep the temperature. Smoking sausage is probably the easiest thing that you can do on the smoker. I have experimented over the years and have found that it really makes almost no difference in flavor or in how long your wood will “smoke”.


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