PekannussholzKräftiges Aroma, dezenter als Hickory, aber ähnlich im Geschmack.
Ideal für das Räuchern bei niedrigeren Temperaturen, da es beim Verbrennen
nicht sehr heiß wird.
Schweinefleisch, Hühnchen, Lamm, Fisch, Käse
MesquiteSüßlicheres, feineres Aroma als Hickory.
Wird beim Verbrennen sehr heiß. Verwende es daher mit Vorsicht.
Die meisten Fleischsorten, insbesondere Rindfleisch; die meisten Gemüsesorten
ErleEin feines Aroma, das zu leichteren Fleischsorten passt. Lachs, Schwertfisch, Stör und andere Fischarten;
auch gut für Hühnchen und Schweinefleisch
AhornLeicht rauchiges, fast süßes Aroma.
Geflügel, Gemüse, Schinken;
für Schinken oder Speck auch mit Maiskolben mischen
KirscheLeicht süßlich mit einem fruchtigen Raucharoma.Geflügel, Wildvögel, Schweinefleisch
ApfelLeicht süßlich, aber intensiver, mit einem fruchtigen Raucharoma.Rindfleisch, Geflügel, Wildvögel, Schweinefleisch (insbesondere Schinken)
Vermeide weiche Hölzer mit viel Harz, wie zum Beispiel Pinie, Zeder, Pappel. WARNUNG: Verwende niemals Holz, das behandelt oder Chemikalien ausgesetzt wurde.
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