Mesquite Wood

I have seen many lists about wood chips and what meats best accompany them and he always seemed to me that this approach to the problem the wrong side. The wood chips and food choice in my book, it should choose foods wood chips! So when you scroll down to view my list is written in a way that I hope will help you decide your first barbecue recipes and let the aroma followed. To be honest, drowning many of the moves (especially on the coasts), but there is an incredible variety of wood chips to choose from these days if it's worth experimenting a bit.

The idea behind smoking is that wood burns when heated, but by reducing the oxygen available to burn, the wood smokes rather than burns by adding wood chips to your barbecue smoker, a beautiful range of flavors can be imparted to the meat or fish. The best wood to use is "green wood", ie. wood is not dried completely, because the green wood burns at a higher temperature, it makes more smoke than aged wood and it lasts. When buying wood chips in a bag, it is important to soak the wood for 30 minutes for the moisture in it before popping on the embers.
One last tip from me before the list: -

If you have a barbecue rather than smoke, try packing wood chips in foil, then pierce the foil several times with a fork or the tip of a skewer. Pop in the foil pouch coals and see what you think but please try one of the highest smoking otherwise you're unlikely to notice a difference.

The chips will be fair with all kinds of meat, so it's good to have one in stock: -

Acacia - a strong smoke
Almond - sweet and nutty (as you wish)
Apricot - soft and sweet and an interesting alternative to Hickory (just a little sweeter)
Cherry - Sweet & fruity
Cottonwood - a very subtle taste, worth a try, but not my favorite
Grape Vine - beautifully aromatic and sweet, if you can get your hands on
Nectarine - again similar to hickory, but gentle and mild as apricot
Peach - slightly sweet taste
Pecans - smoke very similar to that of oak, but just a little softer
Plum - similar to hickory but milder and sweeter

For red meat do the following: -

Grapefruit - a good way to smoke with a fruity note
Lemon - average smoke flavor with a light fruit
Mesquite - strong and earthy to try it with beef
Mulberry - beautifully sweet apple flavor
Oak - really heavy, so smoking is certainly one for beef
Orange - another fruity with medium smoke

Lamb of course is a red meat so that the whole of the category above may be used, but I spent a recommendation to the lamb: -

Lilac - it is light and subtle with a floral

Pork: -

Alder - supremely soft
Apple - sweet fruity dense smoke
Birch - strong and earthy
Grapefruit - medium smoke with a fruity
Hickory - the original spicy flavor bacon ready for ribs
Lemon - medium smoke with a light fruit aroma
On Maple - strong and earthy
Mulberry - beautifully sweet apple flavor, pork and apples go so well together
Nectarine - similar to hickory, but soft and mild and still good for ribs
Oak - a really heavy smoke so go easy
Orange - medium smoke with a hint of light fruit
Pear - one with a slightly sweet taste
Plum - similar to hickory but milder and sweeter, compare it with Nectarine

Most wood chips have already had a mention above, but this does not mean they do not go well with poultry: -

Alder - sweet
Birch - strong and earthy
Fruity Grapefruit - medium smoke and slightly
Lemon - average smoke flavor with a light fruit
Mulberry - sweet app.