There are basically two methods to smoking -- cold or hot. Actually, these words are a bit misleading, "cold" smoking really has nothing to do with barbecue or grilling...and it's not really cold; "hot" smoking is really done at medium to low temperatures and is just another way of saying barbecue.

Most cold smoking is commonly done for fish, such as smoked salmon. The food is placed so far from the heat that the temperature doesn't exceed 110 degrees Fahrenheit. This method is used more for "preserving" than for cooking. Examples are beef jerky and Scottish-style salmon. And for our purposes, it is well beyond the goals of this website.

Now hot smoking is "true barbecue". It's generally done at just above or below the boiling temperature of water...around 200-225 degrees Fahrenheit. Its the combination of medium to low heat and placing the food in the direct path of the smoke. This is usually done with a two-piece cooker (see diagram) with a smoke chamber at the low end and the cooking chamber at the high end. It's almost strictly a "wood" cooking process with many cooks choosing to use various flavored woods, such as oak, apple and hickory.

Wood Choices

The delicately subtle flavors of some woods and the overwhelming flavors of others can make the difference when smoking certain meats, cheeses, and vegetables. Here's a quick guide to choosing the right wood...

ALDER is an excellent hardwood of the Northwest. Used by the Native Americans for smoking fresh salmon, this wood creates a soft, well rounded flavor that works well on fish and poultry. It's also excellent mixed with fruit woods to create interesting flavors.

APPLE is an exciting fruit wood that gives off a distinctive flavor. It is very good for game, fish and poultry. This wood also works quite well when soaked in water, then sprinkled over the coals of your BBQ when grilling chicken or steaks.

CHERRY is rich in flavor, yet very smooth. Cherry goes great with all foods. It also gives off a most enjoyable aroma. Try marinating a chicken breast in teriyaki for 15 minutes then smoking with cherry wood chips. You will be hooked!

HICKORY is a classic hardwood that creates a lot of depth in its flavor yet is not harsh. It is a perfect choice when using BBQ Sauce over pork ribs or chicken breast.

MAPLE creates subtle flavor, and is perfect for creating just the right balance of taste in delicate foods. Especially good when smoking cheese and vegetables. Think of this wood as the quiet, dependable one.

MESQUITE is the strongest of the wood flavors. Don't over use or it becomes bitter and will overpower your food. Mesquite is best for smoking ribs, brisket, or similar type of foods where BBQ sauce will be used. Also great for smoked corn cakes.

PECAN SHELLS were made popular by being used for President Bush's Inaugural Dinner. This is really a fun flavor that adds a lot to the taste of pork, game, and lamb. Pecan is excellent when mixed with other woods to provide a well balanced flavor.

WHITE OAK is the backbone of smoking flavor. Oak is widely used in commercial smoking and works well mixed with other woods. Use a combination of oak, apple, and pecan for smoking homemade sausages.