Are you in search of a flavorsome smoking wood, but you’re not sure where to start?
That’s because the exact type of wood you use to slow-cook meat will infuse a distinct taste. But, what flavor can you expect from smoking meat with Orange wood?
Well, in this post, you will discover what kind of wood should never be used to smoke meat…and why. You will also find out what sort of flavor Orange wood can add to your BBQ.
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Can You Use Orange Wood In A Smoker?
Orange wood is perfectly safe to use in a smoker. It will give meat a smoky sweet flavor, which is ideal for Chicken, Turkey and Duck.
It is milder than Hickory wood, and much less intense than Mesquite wood. And yet, because of its sweeter smoke, it doesn’t pair well with heavy meats such as beef.
Related Post: Is Almond Wood Good For Smoking Meat?
Is Orange Wood Too Mild For Red Meat? Or Is There A Stronger Smoking Wood Choice?
Red meat and pork goes well with Hickory and Oak wood. Especially since Hickory is the classic wood choice for smoking. It is intense enough that it will infuse your food with the smokiest taste.
While, Oak is a little milder than Hickory. Nonetheless, it’ll still give meat that classic smoky flavor.
Is It Really Safe To Use Orange Wood In A Smoker?
The main thing to look out for is whether the wood contains a lot of tree sap or pitch.
Burning sap-filled wood in a smoker is a fast way to completely ruin meat. That’s because all of that excessive sap/pitch will become infused into your food.
And, while smoke can add flavor, sap/pitch only ends up making meat taste bad at best. And at worst, it can make meat difficult to stomach altogether.
This is why notoriously sap-filled timbers, such as Cedar and Pine, are terrible smoking wood options.
But, when it comes to Orange wood, this particular timber doesn’t contain much sap/pitch. So, it’s safe to use in your smoker.
Is Orange Wood The Mildest Smoking Wood?
Well, Orange wood — like all woods that come from fruit-bearing trees — is a mild smoking wood.
And it is in some good company too, as Apple, Plum, and Peach wood can all add a sweeter smokiness to BBQ.
Related Post: Is Plum Wood Good For Smoking Meat?
And Can You Mix Orange Wood With Other Smoking Woods?
Yes, this citrus timber can be mixed and matched with stronger smoking woods.
In fact, Orange wood can be mixed with very strong (almost bitter) woods, such as Walnut and Mesquite. The sweetness of Orange wood will take the edge off those much more intense smoking timbers.
And What Can You Do To Make Orange Wood Burn Clean And Smoke Better?
It can be all too easy to end up over-smoking meat. Which is why you need to make sure the wood you use has had time to dry, before you burn it.
That’s because if wood has too much water in it, it will produce an excessive amount of thick smoke.
But, if you allow Orange wood to properly dry — called seasoning — it’ll contain very little water. And this, in turn, means that it won’t smoke up a storm when it’s thrown onto the fire.
Now, freshly cut Orange lumber generally needs 6 to 12 months to season and dry out. But, you can help speed things along by checking out our post about seasoning wood right here: How To Season Wood (7 Tips)
To Wrap Up, Here Are The 3 Key Takeaways From This Post…
- 1). Orange wood gives meat a mildly sweet smoky flavor. This makes it a great option for smoking poultry and pork.
- 2). Orange wood can be mixed with other strong smoking woods such as Hickory and Mesquite.
- 3). Allow Orange wood to season and dry-out before you begin using it to smoke meat.