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Use Local Wood for Smoking

Why do I use Sugar Maple, Beechnut and Apple Wood for the unique flavors here at Smokin Bear BBQ?  Mostly because it’s local and readily available.  But, more than that, I find that it gives my NH style BBQ a truly unique sweetness only found here in New England.  There have been many conversations and debates across the BBQ nation about which woods smoke the best and create the best flavor.  The only true answer is:   use what is local.  It’s kind of hard to find a mesquite tree in New Hampshire to cut down!!

Home-made Sausage

It’s the middle of Winter here in New Hampshire, and I am working on sausage! The sausages will be made by hand and stuffed in natural casings. The first is a chicken, spinach and feta cheese, made with Perdue boneless chicken thighs. The second is going to be pork with jalapeño and onion, and the third is an all beef with tomato, basil, and plenty of herbs and spices. We use fresh beef and pork from our local favorite PT Farm in Haverhill. Kim grows herbs in the summer, and dries them herself so we use those as well.

These sausages will always be made FRESH ~ never frozen ~ and to order for your New Hampshire BBQ and then, of course, slow smoked over New Hampshire hardwoods. And don’t forget, I can make them Mild or Wild! 

Can’t wait to share these with The Pit Crew! She is going to love these, as I hope all my new and past Smokin Bear BBQ clients will as well!!

Check back in to see how I’m making out!

Wood for BBQing

For as long as BBQ has been around, there has been controversy over which woods to choose.  Some say fruitwoods or hardwoods, and others suggest green or seasoned.  But all agree on one thing, cooking with wood fires is the only way to BBQ.  The best way to discover what is best for you is to try different woods to see which flavor profile you like the best with the foods you are cooking.    

If you are smoking desserts, a fruitwood might be best for the sweet smoke it will provide.

Low, slow cooking gives you the option to control the amount of smoke infused in your food.  The longer something is smoked, the more smoke flavor it will have.

The biggest factor in choosing a proper wood is what is local and what is available for you. Remember, most fruit and nut bearing trees are the best woods to use when smoking.  

So, if you wish to experiment and create the perfect smoke for your next BBQ, invite people over to try your creations using different woods and see what they think.   

Trust me; your friends will not have a problem coming over for a free BBQ.