Keldons Cookery

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Wood For Grilling

MESQUITE:
This wood produces a sweet smoke that gives a great flavor to grilled meats. It provides a slightly sharper taste and is the wood of choice used in many famous pit barbecues.

Try it with almost any grilled food, from turkey to steak, but avoid adding large quantities, as it can result in a bitter edge. Add it to your grill in small amounts, periodically.

When grilling with mesquite, be sure to use aged wood because the green wood is simply too oily and will ruin the taste of your food.

Don't use this wood for lengthy smoking or barbecuing. If your grilling time is over an hour, consider using hickory or pecan wood. Mesquite beans may also be used.

HICKORY:
Known for a full, robust flavor, hickory wood is often associated with Southern cooking, especially ham.

It's great when grilling beef, chicken, pork, ribs or sausage.

APPLEWOOD:
Applewood imparts a more subtle smoke flavor in your meats. Use with pork, chicken or mild sausages like bratwurst.

CHERRYWOOD:
This is a delicious wood to grill with. It adds a smooth, lighter flavor. Goes well with lamb, vegetables, and duck.

Experiment with mixing more than one type of wood. If you like the taste that hickory gives your food, but find it too strong, try combining it with some cherry wood.