Apple, Pear, Cherry and Vine Wood smoke

In this article we’ll give you some information on different types of wood smoke and some recipes we’ve designed based on the analysis of these different types of wood smoke: apple, pear, cherry wood chips and grape vines.

The aromatic characteristics of smoked wood

At first glance all woods have similar intensity and aroma profile, yet each smoke has its own specific character.This information may help when selecting the right smoke for your recipes.

apple wood smoke

The apple wood smoke tends to be spicier than the rest, with clove and allspice flavours.

cherry wood smoke

The cherry smoke is characterized by its chocolate and peach themes.

pear smoke

The pear smoke holds the middle between the cherry and apple, both containing the spicy and chocolate directions, with hints of boiled vegetables.

grape vine smoke

The grape vine smoke is more savory than the rest.

How to use smoking products in my cooking?

Smoking products requires a bit of skill, but once mastered it is not really that challenging. We went looking for alternative ways to smoke apart from a barbecue.

Smoking in a smoke pot on the stove

When using a smoke pot, make sure the chips are not too large, saw dust actually works the best. Place the empty smoke pot on the heat. Put in the wood chips when the pot is hot. As soon as the first smoke has disappeared, one can start adding ingredients on the grill above the smoldering wood.

Smoking in a standard grill oven

When smoking in a standard grill oven, it is best to moisten the wood chips before use, as you would do on a barbeque. Water can be used for that purpose, but other liquids may be used for added dimensions. Have a look with the Foodpairing Inspiration Tool. Why not moisten your apple wood chips with apple juice?

Wrap the soaked wood chips in aluminum foil and place under the grill. As soon as the smoke begins to develop (which may take some time), put in the products to smoke. Please observe that virtually any ingredients can be smoked.

Though traditionally meats and fishes are smoked, excellent results may be achieved when smoking vegetables, fruits or even liquids or dairy.

Maison François Pear wood chips – mackerel – avocado – radish – Les vergers Boiron bergamot

pear wood smoked mackerel avocado bergamote

Maison François Vine wood chips – chicken – broad beans – Granny Smith – quinoa

Maison François Vine wood chips - chicken - broad beans - Granny Smith - quinoa

Maison François Cherry wood chips – carrot – orange peel – mascarpone – anise

Maison François Cherry wood chips - carrot - orange peel - mascarpone - anise

Maison François Apple wood chips – Gin – Dry Vermouth – black olive – basil

Maison François Apple wood chips - Gin - Dry Vermouth - black olive - basil

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