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--- smoke [2022/10/25 12:05] – mete
+++ smoke [2023/09/02 09:48] – mete
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 ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. Is a very hot burning wood. \\
 MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. \\
+KIAWE- Hawaiian Wood traditionally used for smoking. \\
 PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood. \\
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+Palo Santo- Bursera graveolens \\
 Avocado- medium in intensity. Should have a spicy quality because of the iso-euginol content \\
 California bay- branches have long been used as skewers for cooking meats as well, smoke may cause headaches. \\
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-CARROTWOOD, KIAWE, MADRONE, MANZANITA, OLIVE, BEECH, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.
+CARROTWOOD, , MADRONE, MANZANITA, OLIVE, BEECH, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.
 ===NOTES===
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 The fullest list I could find of species that can be used for smoking- ((https://www.smokingmeatforums.com/ams/guide-for-woods-used-to-smoke-food.8578/))
+Descriptions of the flavor profiles of various woods ((https://www.virtualweberbullet.com/all-about-smoke-woods/)) ((https://www.chargriller.com/blogs/tips-and-care/your-guide-to-wood-chips#)) ((https://kingofthecoals.com/ultimate-guide-smoking-wood/))