Is beech wood good for cooking?
Posted at 2:09 pm on 12/24/2019 by Ken Theobald
Beech wood or beechnut is the nuttiest of all the nut woods when it comes to smoking or grilling beef, pork, or cheese. The beechnut wood is more dense that its more well known counterparts like hickory, oak, and pecan. The more dense the wood, the longer and stronger the smoke flavor.
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!
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