Types of Woods to Burn in Barbecues in Colorado

One method of cooking meats is via a barbecue in Colorado, also referred to as BBQ or barbeque. The term “barbecue” refers both to the type of cooking vessel used, as well as to the way the meat is cooked. This way of cooking utilizes a particular type of cooking apparatus so to cook meat over an indirect heat source from fuels that have a high smoking point. This differs from grilling, which cooks foods over a direct heat source that features a low smoking point. For a barbecue, certain woods work much more effectively than others thanks to the smoking point, as well as the flavor from the wood and smoke.

Forms of Wood

While logs are the most common form for burning wood on a fire, this is not the exclusive form of wood used for a barbecue. For example, logs must maintain a steady temperature of 275 degrees Fahrenheit in order to keep up a hot and clean smoke so to barbecues Colorado the meat successfully. This can be a challenge for novices at barbecuing. Therefore, in order to create the optimal smoking environment for a long and steady cooking process, other forms of wood are used:

• Pellets
• Chips
• Chunks

Pellets are made using compressed sawdust that is extruded into rod shapes. Chips are ideal for shorter cooking times as they burn up more rapidly compared to the other forms of wood. The most desirable form of wood is chunks, as they burn slowly and are made from solid wood. However, most barbecue cooks use a combination of these four types of wood in order to create the optimal smoking point and temperature for their cooking time.

Types of Wood

Different types of wood create different scents of smoke, which is imparted into the meats. Additionally, some woods burn slower or more rapidly than others. Therefore it is important to understand what kind of woods are being used for barbecuing different types of meats. As a rule of thumb, soft woods, such as pine, burn slower than hardwoods, which include alder, oak, hickory and cherry. Fruit woods and nut woods, such as pear or walnut trees, are also used for barbecuing thanks to their distinct flavor offerings. Typically, pellets are made using oak, but higher end pellets feature hickory. Some pellets, chunks and chips include herbs and spices along with the woods to create a more desirable smoking flavor.