Wood Pairing Suggestions
Light Meat (Pork and Chicken) pairs with Fruit Woods: Cherry Wood, Apple Wood, Pecan Wood
Fruit Woods are used because they are less harsh on the lighter meats. Lighter meats cook faster and absorb more smoke. With mesquite, oak, or hickory woods, it can easily make the lighter meats taste bitter or sour.
Dark Meat (Beef) pairs with heavier wood: Mesquite, Oak, Hickory Wood
Mesquite, oak, and hickory are best used on beef. Beef is denser and will not absorb as much smoke, so harsher woods will work without leaving the meat bitter or sour. These meats tend to have a savory flavor.
Smoked Tri Tip
Ingredients:
- 3–5-pound Beef Tri Tip
- Black Pepper
- Kosher Salt
- Garlic Salt
- Onion Powder
- Olive Oil
- Worcestershire Sauce
- Foil or Butcher Paper
Suggested Smoking Method: Lump Charcoal, Mesquite, or Hickory Wood
Directions:
Step 1:
- Trim Tri Tip.
- Preheat smoker to a 250–300-degree range with Lump Charcoal.
- Once at a steady temperature, add 8 small chunks of Hickory or Mesquite.
- Prepare Tri Tip with the following order:
- Spread Olive oil on all sides of the tri-tip.
- Lightly sprinkle Onion Powder and Garlic Salt.
- Heavily season with a 50/50 mix of Black Pepper and Kosher Salt.
Step 2:
- Place Tri Tip fat side up.
- After 1 hour, mix 50/50 Water and Worcestershire Sauce.
- Lightly spritz Water/Worcestershire Sauce on Tri Tip to keep it moist.
- Repeat step 3 exactly 1 hour later.
Final Step:
- 1 hour after the last spritz, take Tri Tip off the smoker and place it in Foil or Butcher Paper with more water and Worcestershire Sauce. Use a slightly heavier amount this time so it puddles under the Tri Tip. Wrap tightly and place back on the smoker for 2-3 hours.
- Once 2-3 hours have passed, place the wrapped Tri Tip on a platter, wrap it, and let it rest for 20 minutes.
Lemon Pepper Smoked Chicken Legs
Ingredients:
- 6-10 Chicken Legs
- Olive Oil
- Garlic Salt
- Lemon Pepper
- Kosher Salt
- Olive Oil Spray
- Foil
Suggested Smoking Method: Apple Wood or Cherry Wood, Lump Charcoal
Directions:
Step 1:
- Cover Chicken Legs with Olive Oil, light Garlic Salt, light Onion Powder, Heavy Lemon Pepper, light Kosher Salt, and light Olive Oil Spray.
- Preheat smoker to a 300-325-degree range with lump charcoal.
- Once temperature is steady, place 5-8 chunks of Apple or Cherry Wood.
Step 2:
- Place a foil strip 4 inches wide and 12 inches long on the smoker, and cover it with Olive Oil.
- Place legs on foil.
- Cook for 1-1.5 hours, rotating chicken legs every 15 minutes.
- Spray lightly with olive oil as needed to keep them moist.
Step 3:
- Check the internal temperature of chicken.
- Once it reaches 165 degrees or higher in the center of the legs, remove them.
- Let rest for 5-10 minutes.