Types of cooking and smoking woods 

• Logs

Most woods best suitable for cooking in your Earth Oven are typically cut from nut woods, fruitwoods, and hardwoods. Not from softwoods, such as pine. Softwoods have a lot of sap and turpenes.  For best results, logs should be dried.  Keep in mind, Earth Oven is suitable for “whole logs” of wood not exceeding 24-inches in length.

You can even use “stick burners” which pre-burn logs decreasing them to embers before cooking or smoking.  Stick burners are a great tool, but not necessary with your Earth Oven, because smoking with logs typically needs to be done at a higher temperature (approx. 275°F rather than a normal 225°F); i.e., the fire must be hot enough to create clean smoke.

• Chunks

Wood pieces from golf ball to fist sizes are somewhat easy to find in hardware stores.  Chunks burn more slowly than chips, and often a chunk or two about the size of an egg weighing 2 to 4 ounces is all that is required for an average quantity of food.  Since “chunks” are a slow and steady source of smoke, they can really work great!   Also, when you use “chunks”, you can include one or two at the start of the cooking cycle, vs chips that you would add later. “Chunks” can also work handily for keeping the temperature more steady in the smoking chamber because you do not need to take the lid off as often.

• Bricks

Another fuel source is the brick. These are sawdust and wood chips from mills that are “compressed” until they bind.  They are usually available in many different flavors,  and typically have added wood fillers.

• Sawdust

Though seldom used because of its rapid burning, sawdust is can work perfect for enhancing flavor, and it can be used efficiently on thin, fast-cooking foods like fish fillets.

• Bisquettes

Bisquettes are another variation of the compressed sawdust line.  They look like mini hockey pucks and are usually brown in color.

• Pellets

Food grade pellets can be a great source of smoke flavor on grills and smokers for short cooking times and a handful or perhaps two is usually all that is needed for poultry smoking.
Pellets can be used in several different ways to barbecue, roast, grill, smoke, and even braise or bake in the Earth Oven.
Pellet fuel can cook almost everything, from crisp chicken wings, smoked pork chile, to creme brulee and braised short ribs.
Pellets preheat very fast (from 10 to 15 minutes).
A thermostat in the cooking chamber will help you manage your heat.
Because the Earth Oven functions much like a convection oven, you can load up the cooking chamber without fear of “uneven” cooking, and typically you can’t “over-smoke” food when using pellets.

Remember too, for extra wood smoke flavor, you can position the Earth Oven Smoke ‘Cups’ directly on the coals, grill, or diffuser plate.
Stick around for more on Earth Oven smoke packs in an upcoming blog!
You can also use Earth Oven Smoking ‘Chips’, pre-soaked in water or straight from the bag.

• Chips

Hardwood chips come in different varieties and are an excellent fuel source for cooking and smoking a variety of foods. “Chips”are Earth Oven friendly and have many advantages that cannot be overlooked.  “Chips” are usually about the size of a quarter and the length of your thumb.  Chips burn quickly, so you may need to add them more than once during the cooking cycle. Chunks are better for long cooking, but for a shorter cooking times, “Chips” work great!

VARIETIES OF COOKING & SMOKING WOODS AVAILABLE

   
* Mesquite Hardwood

Mesquite produces a strong earthy flavor, tends to burn hot and fast, and it produces an intense smoke.  Mesquite is great for pairing with red meats and most vegetables, and it is a favorite among the regions of the Southwest.

        * Apple Hardwood

Apple wood is fruity, sweet, and mild, it tends to burn slow and cool, and is great for cooking chicken, quail, pork, and poultry.

       
* Hickory Hardwood

Hickory is a medium density wood that has a very hearty flavor, “sweet-to-strong.”  Hickory is great for cooking ribs and pork shoulders, because it tends to burn hot and slow which is a great combination for these two cuts of meat.  For best results, soak the wood in water for a few hours prior to use.

* Pecan Hardwood

Pecan wood is considered a light density wood.  We recommend using it to smoke heavier meats, because Pecan wood burns slow and cool.  Pecan adds a rich, sweet, and nutty flavor to your meats.  Pecan is great for cooking briskets, roasts, and ribs, thus earning it’s place as one of our favorites!

       
* Walnut Hardwood

Walnut wood is a heavy density wood with a very bold flavor. Walnut is great for grilling heavier meats like beef, pork, venison, and other game meats, because it burns very slowly and not too hot.

    
* Cherry Hardwood

Cherry wood is very mild and fruity, and is an excellent choice when cooking lighter meats. Cherry wood tends to burn hot and for a long period of time, and pairs well with chicken, turkey, fish, and ham.

  
* Alder Hardwood

Alder is a mild wood  that produces a light, sweet, and smoky flavor.  Alder burns at a cooler temperature than most hardwoods, and for a greater length of time.  Alder is great for fish and other fresh and/or saltwater meats.

   
* Oak Hardwood 

Oak is a hard wood that produces medium to heavy smoke flavors, but is never overpowering.  Oak tends to burn hot and slow, making it great for cooking Lamb, Beef, Brisket, and Sausage. Oak is also great for pairing with other hardwoods.

Their are many other natural fuels for cooking or smoking fine foods in your Earth Oven.  Stay tuned for more exciting “adventures in gourmet cooking” in your Earth Oven that we plan to share in future blogs.  We can’t wait to share what we have learned about cooking with “exotic” woods!

If you have any questions regarding what wood to use with what foods in your Earth Oven®, let us know!   We would be happy to talk it up with you!

Thanks again for reading and learning more about the wonderful woods that “Mother Nature” has provided!

Rick