The Field - - COOKERY -

Bri­tish hard­woods are good, with beech and oak the clas­sic woods used by smoke­houses. Fruit woods such as ap­ple give a dif­fer­ent sort of flavour; look for saw­dust from or­chard prun­ings

or buy from a spe­cial­ist on­line. Such com­pa­nies also sell im­ported saw­dust, such as hick­ory and pecan. You can use hay, laven­der and woody herbs, such as rose­mary and thyme, to add other

lay­ers of flavour.

Ap­ple: good with poul­try, pork, fish and cheese

Bay: flo­ral; good with pork and game

Beech: light, mul­ti­pur­pose; gives a good depth of colour to ev­ery type of food

Cherry: sub­tle; gives a good colour to meats, for ex­am­ple duck

Hick­ory: spe­cial­ity im­port, mel­low, good in a mix with other woods; suits

red meat and fish

Maple: light; goes with most foods and es­pe­cially game, seafood and veg­eta­bles

Mesquite: ro­bust and spicy; good with

red meat

Oak: a clas­sic smok­ing wood, doesn’t give much colour and is of­ten used with

beech to give a darker fin­ish

Pear: nice, clean-flavoured wood; good

with pork

Pecan: im­ported wood with a good flavour

Sil­ver Birch: sub­tle and not too strong

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