As the crisp air of autumn settles in, there’s no better way to enjoy the season than by smoking meat to enhance its rich flavours. Whether you're a seasoned expert or just honing your skills, smoking meat can bring out the best in your food, especially during this cosy time of year. One key element to perfecting the art of smoking is selecting the right wood, and HouseFuel is here to guide you through the best fuel options for the autumn season.
Woods to Avoid When Smoking Meat
It’s important to be selective with the wood you choose for smoking, especially as temperatures cool and moisture levels increase. You should avoid any wood that has been treated with chemicals such as varnish or paint, as these additives can be harmful when burned and should never come into contact with your food.
Be on the lookout for mouldy wood or wood that’s too green and freshly cut—both can lead to a bitter taste and may not burn properly due to excess moisture. Additionally, softwoods, like pine, cedar, fir, and cypress, should be avoided, as they produce high levels of resin, which can affect both the flavour and the safety of your food.
Ideal Woods for Smoking Meat in Autumn
The cool, crisp weather of autumn is perfect for outdoor cooking, and certain woods can really complement the flavours of your seasonal meals.
Seasoning Your Wood
No matter which type of wood you choose, make sure it’s properly seasoned. Seasoned wood burns cleaner, ensuring a steady fire and preventing bitter tastes from entering your food. Kiln-dried firewood from HouseFuel can help you get your autumn grilling started right away, without the wait or hassle of seasoning your own wood.
With the right wood choice, you’ll be well on your way to mastering the art of smoking meat this autumn.
