To get the best smoking results, we recommend using wood chips or chunks. Cold smoking requires wood dust, which burns too quickly when smoked with hot smoking. The smoke generated by burning wood chips or wood chunks infuses the flavor and aroma into your ingredients and dishes. It lets you play around with the flavors of your smoked ingredients and recipes.
The type of wood chips or wood chunks used will affect the flavor of your cooking. Some varieties are stronger than others, and some are better suited for smoking meat than others which are better for loaves of bread, pies, or any number of other unconventional smoked foods! Seriously, cherry smoke an apple pie, and you'll be converted for life.
Below is a list of some great flavorful woods to try in your Green Egg:
Apple Wood: Apple adds a mildly sweet taste to fish, crustaceans, and poultry such as chicken or turkey. It also works well for chicken, beef, lamb, and pork.
Cherry Wood: Cherry goes with everything because it has a mild fruity flavor. It’s excellent with fish, lamb (and all kinds of game meats), duck, beef, and pork. Cherry wood is also good with bell peppers and red fruits.
Hickory wood: Hickory has a strong smoky flavor. It works very well when smoked with beef, seasoned pork, all kinds of game, and for smoking nuts. Hickory wood is best suited for smoking foods that are highly spiced, including American barbecue classics such as pulled pork.