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Hickory tends to be strong and a bit sweeter imparting bacon-like flavours, whereas cherry has a more mild, fruity flavour.Īs a beginner, I would recommend just sticking to one type till you get the hang of all the other aspects of smoking before experimenting with different types. Most popular woods will impart the same smokey flavor, but come with slight and specific differences. Although beginners, and even some experienced smokers will find it hard to differentiate between them.

Type of wood: Different woods are known to have compositions that come with differences in flavor, and therefore pair best with different meats.

There are four main factors that change the composition of the smoke, and therefore the flavor in the meat. The smoke contains over hundreds of compounds both in solid forms, like ash, and in liquid forms, like in vapour. Flavorīy cooking the meat low and slow, it allows time for meat to absorb the smoke, imparting a unique, comforting flavor. Plus the end result isn’t just a meal, it’s almost always a masterpiece.

The distinct smoky flavor, blackened bark, and the melt-in-your mouth texture all make it truly spectacular. For someone to take the time to babysit a brisket in the smoker for over twelve hours, it very well has to be worth it! Although it does take patience and attention there are several real benefits that are worth the wait.