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All flavor cartridges for
both the
SmokePistol® and
GrillKicker™ are all natural without
additives or binders. Our real wood flavors come from real wood for
REAL BBQ FLAVOR!
Try all the flavors and decide which ones are your favorite smoking
woods.
Alder
Long a favorite of Pacific Northwest Indians for cooking fresh salmon,
alder chips or chunks impart a delicate, wood-smoke flavor which enhances
the natural taste of
salmon, swordfish, sturgeon, rainbow trout, and other
fish. Also excellent with chicken or pork. Alder is a mild wood which is
one of the most popular smoking woods.
Apple
Apple, wood works beautifully with poultry, game birds and pork. Serve a
chutney made from the same fruit to underscore the flavor even more.
Apple is a mild flavorful wood used in the North. It is extremely
popular for smoked turkey and other fowl. Nationwide, apple is one of our
most popular flavors and second only to hickory wood.
Black Walnut
Black Walnut is a stronger wood which is used in the North for beef,
venison and other meat. It has a bit of a nutty flavor and not as sweet
as something like apple or maple.
Cherry
Cherry is a moderate wood and is very popular in the North East and North
West. It is used for smoking meats and cold smoking cheese.
Hickory
Hickory is the most popular smoking wood in use today, hickory lends a
pungent, smoky, bacon-like flavor we associate with Southern-style
cooking. Excellent for
smoking bacon, ham, pork, venison and
cold smoking
beef jerky. It has a
strong flavor and is readily available everywhere. Can be used when
smoking anything.
Mesquite
Mesquite is one of the most popular woods in the country, mesquite is a
scrubby tree that grows wild in the Southwest. It's a perfect complement
to richly flavored meats such as steak, duck or lamb. Mesquite wood
is third in popularity to hickory and apple. It imparts a strong smoked
flavor and is very popular in the South West.
Pecan
If you like a beautiful golden-brown
smoked turkey, pecan is the best. Try it
with other poultry products, game birds and pork- for a delicate pecan
flavor. Pecan is a strong smoking wood. It is mainly used in the
Southeast.
Oak
Oak has a moderate flavor and is used to give a real barbecue flavor to
anything from
smoked slow cooked BBQ ribs to roasts. The flavor is light and more delicate than
hickory and is one of the most popular smoking woods at BBQ restaurants in
the country.
Sugar Maple
Sugar maple chips add a sweet, subtle flavor that enhances the flavor of
poultry and game birds. Smoke a pork roast with it for a sensational taste
experience. Also great for a
maple smoked salmon.
All the woods listed
above are available for both the
SmokePistol and
GrillKicker™ and all can
be used for both hot and cold smoking.
Cold smoking is the placing of meat
or other food into a smoky environment for an extended period of time, 2 -
12 hours, without heat. The food is flavored by the smoke but not
cooked. Smoked bacon,
smoked salmon and
smoked cheese are some
examples. For further details on hot and cold smoking please see our
Smoked Favorites
page.
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