Pecan wood is classified as a hardwood, which means that it is denser than softwoods. That density allows it to last for longer when it is being used to smoke meats. Because hardwoods like pecan are not as resinous as softwoods like pine and fir, they burn much cleaner. The cleaner burning refers to the fact that the smoke does not leave a thick, sooty film on foods. That film can cause serious illnesses in addition to giving foods an unpleasant taste. Pecan wood gives off a light blue smoke like other hardwoods.
Alder wood is not one of the woods you typically hear mentioned in arguments about smoking woods. Usually, the debate is reserved for hickory, mesquite, and sometimes apple wood. Best known for its use as a furniture wood, alder wood is classified as a hardwood. As a hardwood, it has the ideal characteristics for smoking foods. Like all hardwoods, it provides long lasting smoke without much soot. Soft woods contain resin, which means that they create a denser smoke along with soot that will coat foods and that may cause illness. The smoke from hardwoods like alder is pale and bluish.
Smoke is the main element of barbecue; it is what separates it from all the other methods of cooking. Apple wood is arguably the most popular fruit wood used for smoking meat. Let’s take a closer look to understand what makes this popular smoking wood chip so special.
If you want meat cooked on your grill to have a smoky flavor, you will have to decide on the source of that smoke. Smoker wood chips are a great option for faster-cooking meats. They are easy to find and usually affordable. They are not ideal for slow-smoked dishes that will spend hours on the grill since they burn up quickly, even when soaked.