Smoking

Different types of wood lend different nuances of flavor. My local hardware store has alder wood, mesquite, applewood, and hickory. I tend to use hickory for most foods and, rarely, alder wood for lighter, more delicately flavored ingredients. I used applewood, which has a nice sweet smell, at annisa for my smoked lamb chop dish, but I’ve noticed that hickory has a purer and even sweeter flavor. I’ve found mesquite to be too strong, with a resinous element, although it may have its applications (gamy meats or liver, or vegetables such as peppers). Don’t take my word for it: Experiment, taste, and discover which wood suits you best.