This week, in our Italian Market store, we’ll feature a demo of the Cameron Indoor Smoker, which allows the user to utilize a method of cooking previously unavailable to the indoor chef. When we first thought about this demo, a classic scene came to mind — some cagey old Southerner sipping sweet tea and lazily basting succulent pork ribs strewn atop a smoldering pile of hickory wood.
But we quickly snapped back to reality: we don’t employ any cagey folks, it’s a little late for sweet tea, and we don’t need to be pigeonholed into just hickory wood. After all, smoking can employ any number of different types and flavors of smoke.
Let’s take a look at the different types of wood you can use to get the flavor you want.