Why Use Hickory Firewood for Cooking?

Looking for slow-burning, flavorful firewood for cooking?

Hickory is a great option.

Hickory Smoking Wood Logs provide a strong, forceful punch when it comes to smoking beef brisket, pork, ribs, and other meats. These logs may be used in any large charcoal grill or smoker to add a rich taste to any meal.

This robust and hardy hardwood is simple to light and is ideal for burning and cooking. It burns hotter, brighter, and longer than other woods, producing almost no smoke emissions, making it ideal for indoor or outdoor use.

In this article, we are going to discuss the smell of hickory firewood, flavor profile, what to look for when buying, and types of firewood to avoid buying,

The Smell of Hickory Firewood

Hickory provides the most classic smell suitable to almost any occasion.

It’s nearly impossible to describe the scent of a hickory-burning fire without experiencing it for yourself (although some people we know compare it to fresh-baked ham). It has a sweet, savory flavor that is neither overpowering nor subtle.

Flavor Profile of Hickory Firewood

Hickory has a strong taste, more potent than that of alder and fruit woods like cherry wood and apple wood, but with a milder profile than mesquite. Pitmasters appreciate hickory for adding rich brown color to smoked meat.

What Should You Look for When Buying Firewood?

Considering Moisture Content: Seasoned Vs. Kiln Dried

When a tree is cut and broken down into firewood, there is always a level of moisture content that will cause a fire to not lit and produce smoke.

Beyond this, some firewood has some fungus or mold and even insects living inside.

One of the ways people dry out the wood is by letting it sit in a dry area for about a year. This is called seasoned wood.

The best way to dry the wood out and get rid of any fungus or insects would be to use a kiln oven to dry out the wood.

This process fully dries the wood ensuring the smoothest burn and lights easily.

Before you buy, ask yourself the right questions

  • What type of wood is it? The type of wood to use really depends on what you are using it for. If you are cooking a pizza, Oak and Hickory is a great option.
  • How was it dried? As mentioned, Kiln-dried firewood is the best because it removes all the moisture and kills any insects or potential problems with the wood.
  • Where has it stored? If the wood has been stored outside, it’s likely you won’t want to buy. Wood kept indoors or in a control area will ensure there isn’t a bug or moisture that accrues after it’s been dried.

Types Of Firewood To Avoid

It’s a popular misconception that you may burn anything at all, but that isn’t the case. There are a few woods you should never burn, whether you’re preparing a campfire, a cast-iron stove, or even a stone hearth.

Non-Dried Wood

If the woof hasn’t went through a drying process, you obviously probably won’t want to use it. Make sure to find out if it’s been kiln dried or seasoned.

Freshly Cut wood

Freshly cut wood has a lot of sap and moisture, making it difficult to light. It will smoke horribly and burn inefficiently when it is burning. If you’re wondering if the wood is green, ask your vendor when it was cut.

Big wood pieces

Before you can use them, firewood logs with a diameter of more than 5 inches must be recut. It’s a waste of time to throw big wood logs onto the fire; split your wood for optimum effectiveness.

Concluding Thoughts

Using Hickory Firewood for cooking or just great aroma are core reasons fire enthusiasts use hickory over other types of wood.

If you are torn between what to use, try Hickory and you will only find the best kiln-dried hickory firewood here.

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