© Lonesome Dove
Texas chef Tim Love recently opened The Woodshed Smokehouse, a massive riverside restaurant in Fort Worth that focuses on foods cooked over different kinds of wood from mesquite to pecan. In an exclusive chat with Food & Wine Facebook fans this week, he revealed why wood matters and shared some of his best tips for a great cookout, including how to make smoked ice.
How many types of wood do you use at Woodshed?
We use six different kinds of wood: oak, mesquite, pecan, hickory, apple, and cherry. Each wood has a different flavor and smoke-point temperature. This is why BBQ generally has tasted different in different regions, because different trees thrive in different places. Naturally you would think that your homegrown wood is the best, but venture out and try different woods. It will change the way you think of "BBQ". [For example], pork is great with pecan.
Are there guidelines for those who want to try cooking with wood?
I always suggest grilling with mesquite. It will get hotter than any other wood and provides distinct wood flavor. When grilling you want your grilling surface to be very hot.