One of the most popular culinary woods, hickory adds a rich, pungent flavor and deep color to smoked foods. Hickory is one of the most popular choices for longer cooks. Like oak, it burns clean but has a stronger flavor. Hickory wood comes from deciduous trees (hardwoods) of the genus Caria . There are about 18 species of hickory trees , most of which are native to eastern North America. Some hickory trees produce nuts, including the pecan tree (Karia inlinensis ), which has a mild and sweet flavor but not as burnt as the auk or hickory shown here and so despite the great flavor the chef (user) will not be able to take advantage of it.
What are the characteristics of hickory firewood ? Hickory has a relatively strong-flavored wood, which is denser than alder and fruit woods such as cherry and apple wood, but with a milder appearance than mesquite. Hickory wood adds a dark color to smoked meats. Hickory has a stronger flavor than auk and woods are often used together, since they burn similarly. The popularity of hickory-smoked beef bacon means that the unique flavor of hickory wood smoke—sweet like maple wood, pungent like mesquite—is intimately linked to the richness of hickory-smoked beef. Hickory is used for smoking and grilling meats mostly in the Midwest and Southern United States.
- Hickory can also be used to smoke salmon, or to add a smoky flavor to cheese and crackers.
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