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Plays:
Length: 1:10
<h1><br /></h1>
<h1>How to maximize your flavor with your smoker</h1>
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<p>Hi, I’m David Neinstein from Barque Smokehouse in Toronto. Now that you’ve got a smoker, let’s talk about the various kinds of woods you can pair with yoz ur food. Don’t worry — you got this!</p>
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<p>[Oak]</p>
<p>Now let’s talk about oak. This is great for a medium to deep flavor Great for beef, turkey, sausages. This is a classic from Texas. </p>
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<p>[Hickory]</p>
<p>Hickory is the Goldilocks of wood. It’s really versatile. It’s great for fish, chicken, but especially pork.</p>
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<p>[Mesquite]</p>
<p>Mesquite is the most intense wood. It’s bold. It’s great with chicken, ribs and lamb.</p>
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<p>[Whiskey Oak]</p>
<p>Whiskey oak is a really unique wood. It’s rich and it’s great with lamb and chicken.</p>
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<p>[Applewood]</p>
<p>Applewood is a classic Canadian flavor. It’s delicate and sweet, perfect for fish and turkey.</p>
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<p>[Cherrywood]</p>
<p>Cherrywood has a great rounded flavor. Great for slow cooking large cuts of meat, especially beef or lamb.</p>
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<p>[Maplewood]</p>
<p>Maplewood is a really delicate wood. Great for all white meats, but it’s also great for fish.</p>
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<p>You’ve got all the tools now to make some great barbecue. Go ahead — make your own combinations until you find what you like. Don’t worry — you got this!</p>