Can you smoke meat with beech wood?
Posted at 6:20 pm on 12/22/2019 by Ken Theobald
Beechwood or Beechnut actually has the nuttiest smoke of all the nut woods. If you are used to using hickory or pecan, beechnut is a must try! It is the most dense of all the nut woods. So, the more dense the wood, the more and longer smoke, the more the flavor. Beechnut is ideal for beef, pork, and poultry.
It seems to be common knowledge that wood
from the colder climates have more density than those grown in
year-round warm weather.
A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.html
shows that northern woods have a higher density (4%-28%) than their southern counterparts.
The
bottom line to all of this is simple: The greater the density of wood,
the more smoke, and the more smoke the more flavor! All of the wood
from Flame Grilling Products is native to Maine or New England. Even our Sweet Peach!
Total Views: 2919