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Soorten houtspaanders voor roken:
VOEDSEL SOORT HOUT EIGENSCHAPPEN
Varkensvlees, kip, rundvlees,
wild, kazen.
Hickory Pikant, rokerig, baconachtig aroma.
Varkensvlees, kip, lam, vis,
kazen.
Pecannnoot Rijk en subtieler dan hickory, maar
vergelijkbaar in aroma. Brandt koel,
dus ideaal voor roken met zeer lage
warmte.
Meeste vleessoorten, vooral
rundvlees. De meeste groenten.
Mesquite Zoeter, meer verjnd aroma dan
hickory. Neigt naar heet branden,
dus wees voorzichtig.
Zalm, zwaardvis, steur en andere
vis. Ook goed met kip en
varkensvlees.
Els Verjnd aroma dat lichte
vleessoorten beter laat smaken.
Gevogelte, groenten, ham. Esdoorn Mild rokerig, iets zoet aroma.
Gevogelte, vederwild,
varkensvlees.
Kersen Enigszins zoet, fruitig rookaroma.
Rundvlees, gevogelte, vederwild,
varkensvlees (in het bijzonder
ham).
Appel Enigszins zoet, maar een zwaarder,
fruitig rookaroma.
Vermijd altijd zacht, harsachtig hout, zoals dennen-, ceder- en espenhout.
WAARSCHUWING! Gebruik nooit hout dat is behandeld of aan chemicaliën is
blootgesteld.
7062425_4Grill_Ma-1603-22.indb 24 06-05-16 14:35
24


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