More Smoke-Producing Plants

There are other wood-like flavorings to add to the heat source, but we don’t recommend smoking with them for lengthy periods of time because they create smoke that is very intensely flavored. If you like the flavor of coconut, then smoke or grill fish with a little coconut hull added. Also, grapevines make a tart smoke that can overwhelm poultry or lamb. Use it sparingly. Herbs, uch as oregano, sage, thyme, marjoram, rosemary, and basil, used both dried and fresh, can imbue the meat being smoked with their own particular flavor profiles. Since rosemary and sage have woody stems, their thick stems can be used as well as the branches and leaves. As with grapevine, a little herb–in either form—goes a long way.