Wood & Fuel
Smoke Flavor
The taste imparted to meat by burning wood — a complex mix of compounds that vary by wood species and combustion quality.
Good smoke flavor comes from clean, blue-tinted thin smoke. Thick white or gray smoke is a sign of incomplete combustion and tastes acrid (the dreaded 'creosote'). Different woods bring different notes: hickory and mesquite are bold; oak and pecan are middle of the road; apple, cherry, and maple are mild and sweet. Most meat has absorbed all the smoke it can by ~140°F internal.
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