Our forest grown Hickory cooking wood blocks are center cut with NO BARK! Perfect sizing when you need a “chunky” piece of hardwood for smoking and wood-fired cooking!
HICKORY COOKING WOOD- WHAT A “NUTTY” CHOICE
Continuing our feature on specific hardwoods for the sole purpose of wood-fired cooking, let me introduce you to very popular choice, especially when it comes to hot smoking or pit roasting techniques and meats.
Hickory hardwood is part of the Juglandaceae family of wood better known as the Walnut family. The scientific names for the varieties we manufacture are Carya glabra (Mill.) sweet and Carya laciniosa (Michx.f.) but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include Pignut Hickory, Sweet Pignut, Smoothbark Hickory, Kingnut.
Hickory cooking wood is most commonly used with animal proteins like beef (ribs, brisket), pork (shoulder, ribs), and game (elk, bison, moose, duck, deer). Its overall flavor profile is more significant with a moderate level of infusion. It often is described as having a bacon-like undertone. Because the overall infusion is on the stronger side, it works well when mixed with a lighter hardwood or fruit wood like ash, cherry, or maple to balance the use of Hickory with non-animal proteins.
The overall color that results from the smoke vapor of hickory cooking wood is on the brown or deep side.
Heat Level: High – 27.5 MBTU
Fuel Efficiency: Excellent
Ease of Lighting: Fair
Ideal Uses: Grilling/Roasting/Braising/Pit Roasting/Hot Smoking
Purchase products:
Wood Blocks
Smoker Logs
Wood Chunks: Double and Single Filet
Wood Chips: Grande Sapore®, Minuto®, & Piccolo®
More Related reading on this subject
Related reading:
-IS HICKORY THE WOOD TO SMOKE & GRILL WITH?
-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY
-WHAT WOOD TO USE FOR SMOKING: A PRIMER
Dr. Smoke- do you know that Hickory Hardwood is a member of the Walnut tree family! Our Northern Hickory cooking wood has a sweeter taste!