If you haven’t tried hickory wood for smoking bold, savory meat dishes like ribs, steaks and brisket, you’re missing out! High-quality cooking wood can impart mouthwatering flavor notes that turn your dishes from “good” to “great.” But before we start, we want to make one quick note…
We don’t want the title to be deceiving, but you shouldn’t eat the wood itself. The flavor profile that makes hickory wood for smoking so delicious is in the smoke that cooks the food, not the dry logs. Of course, we’re just kidding.
But all jokes aside, picking the best cooking wood will make all the difference in your smoked dishes. Today, we’re going to tell you how to do just that. Plus, we will provide some crucial tips for smoking with hickory, answer some FAQs and give you a fantastic recipe for barbecue ribs to get you started.
Before we do that, please click the button below to learn more about the delicious Minnesota cooking wood we kiln-dry to perfection at ProCut Firewood.
Ready? Let’s get started…
Hickory Wood for Smoking Crucial Tips
Before learning to choose the most delicious hickory wood for smoking, we think it’s important to understand a few things about the wood itself. After all, it’s crucial to fully understand each ingredient in a dish so you know how to use it properly – and cooking wood is no exception to that rule.
A few crucial tips when using hickory in your smoker include:
- Remember that hickory has a bold flavor profile, which can be overwhelming if you use too much.
- Due to this bold flavor, many recipes suggest pairing hickory with a lighter profile wood, like oak.
- Be careful not to burn your cooking wood too hot; it will char your meat and potentially overpower other flavors. (Remember that smoking is a “low and slow” cooking process!)
- Avoid low-quality hickory cooking wood at all costs since it can potentially sour your meat.
- Don’t be afraid to mix different hardwood cooking woods with hickory to create unique flavor profiles. (We love mixing hickory with oak, cherry and other fruitwoods!)
Choosing the Most Delicious Hickory Wood for Smoking
The best smoked dishes start with the best wood. Below, learn how to choose the most delicious hickory wood for smoking so you can begin crafting mouthwatering meals!
Opt for Kiln-Dried
Kiln-drying involves drying wood in a dry kiln, where the air circulation, relative humidity and temperature can be controlled. The goal is to reduce the wood’s moisture content below 20% without producing drying effects, like cracking or becoming brittle.
This low moisture content is crucial for firewood and cooking wood for several reasons. For example, it ensures the wood is easier to light, produces less smoke and burns longer. When wood is too wet, it releases creosote, which can lead to a fire hazard and excessive pollution in the air.
But there’s another reason you want to opt for kiln-dried hickory wood for smoking: purification.
The wood is purified and made free of undesirables during the kiln-drying process. Without purification, your hickory cooking wood could be contaminated with chemicals, mold, mildew or even bugs—all things you most certainly do not want in your food. Of course, if you want to ensure your cooking wood is clean, look for wood that has been MDA-certified completely pest-free. (Pro tip: Our wood has received this certification!)
Choose Local
Wood that is sourced and distributed locally is better for a few reasons, but the most important one is that it’s environmentally friendly. Transported firewood can spread pests and pathogens to new locations, where these undesirables can cause havoc for the local ecosystem and living populations.
But wait… didn’t we say that kiln-dried cooking wood is purified of these things? So, why should choosing local matter? We’re so glad you asked.
Kiln-drying is generally something the distributor does to the wood. So, if the distributor is receiving their wood through transportation, there is still the potential for an ecological impact. You may not see the impact yourself (or at least not right away) because your cooking wood is clean. However, it may have arrived in your region contaminated with invasive species like the emerald ash borer or a plant disease like Sudden Oak Death.
Wood can be contaminated with invasive species or plant diseases, so choosing local is important!
Choosing local wood, whether cooking wood or firewood, is the safest, most ecologically aware choice. Always ask your potential supplier where they source their wood and be wary of any company that provides vague answers or avoids the question altogether. This leads us to our next important point…
Find a Reputable Supplier
A reputable supplier will ensure that all other qualifications for the most delicious (and safest) hickory wood for smoking are met. They’ll take pride in the cooking wood they provide their customers, which should be reflected in their testimonials. After all, the experience of others is an excellent indicator of what yours is likely to be.
Besides taking time to review a company’s testimonials, you should also call to ask questions or browse their website. You want to know things like:
- Where is the wood sourced?
- Do they provide kiln-dried cooking wood?
- Do they have delivery options available?
- Can they help you choose the best cooking wood for your needs?
- Do they feel like a company you can trust?
- Are they cooking wood experts you feel you can rely on for guidance?
You should also consider choosing a company that offers a variety of cooking wood options, as this is much more convenient. For example, at ProCut Firewood, we offer our customers hickory, oak and cherry.
The Right Flavor Profiles with Hickory Wood for Smoking
Each cooking wood type has its unique flavor profile, which best pairs with different dishes. Those dishes are primarily meats for hickory because of the wood’s robust and bacon-like flavor.
A few of the best foods to cook when using hickory wood for smoking include:
- Ribs
- Brisket
- Ham
- Pork chops
- Pork roasts
- Steaks
- Whole chickens
- Turkey
- Pheasant (and other wild game)
- Salmon
- Trout
Of course, this isn’t an all-inclusive list. We encourage you to get creative and try other foods with hickory smoke! For example, you may want to try cooking tofu with hickory if you’re vegetarian or vegan but want to share in the barbecue fun!
Bonus: Barbecue Ribs Recipe Using Hickory Wood for Smoking
If you’re new to smoking meats, you likely don’t have many recipes in your arsenal. But don’t worry – we’ve got you! This delicious barbecue ribs recipe will surely be a hit at your next event and is an excellent introduction to hickory wood for smoking! Let’s get started.
Smoked barbecue ribs are an excellent introduction to using hickory wood for smoking!
Prepping the Ribs
You’ll want to buy enough baby back ribs to feed everyone, so how much you make will vary significantly. A general rule of thumb is that one rack of ribs will feed about two people when paired with your favorite side dishes.
Before getting to the good stuff, you’ll need to prep the ribs. To do this, simply:
- Remove the ribs from their packaging
- Rinse in cool, fresh water
- Pat dry
- Carefully cut away the membrane on the back side of the ribs
- Thoroughly season your ribs
To season your ribs for this recipe, you’ll start with a dry rub. You can choose whatever dry seasonings you like best or alter the measurements here to your taste. We recommend combining the following in a big bowl:
- 2/3 cup of packed brown sugar
- 2 tablespoons of onion powder
- 3 tablespoons of garlic powder
- 2 tablespoons of Cajun seasoning (leave out if you don’t like spicy foods!)
- 4 teaspoons of black pepper
- 2 teaspoons of smoked paprika
- 2 teaspoons of salt
- 1 teaspoon of cumin
- ½ teaspoon of chili powder
- ½ teaspoon of mustard powder
- ½ teaspoon of cayenne pepper (leave out if you don’t like spicy foods!)
Once your dry rub is prepared, generously sprinkle it onto your ribs until the first side is coated thoroughly. Gently pat it in so it sticks and flip the ribs over to repeat on the other side.
Start Smoking the Meat
Prep your meat smoker according to the instructions, keeping the temperature (and smoke) low and slow for the most tender ribs. For most smokers, we recommend 225 F. Don’t forget your high-quality cooking wood! We recommend pairing hickory and oak for a semi-subtle flavor profile for this recipe. When layering in your wood, use about 60% oak and 40% hickory for optimal flavoring.
Once your smoker is ready, set the ribs in the smoker with the meat side down and the bone side up. Allow to cook for several hours, checking occasionally, until meat is tender and easily falls off the bone. Cooking times will vary, generally between five to seven hours.
Adding the Barbecue Sauce
Once the ribs are tender, you’ll want to smother in your favorite barbecue sauce. Then, add it back to the smoker for about 20 minutes. If you’re feeling adventurous, you can create your own barbecue sauce with a few simple ingredients:
- ¾ cup of ketchup
- 2 tablespoons of brown sugar
- 1 tablespoon of white vinegar
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons paprika
- ¼ to ½ teaspoon of cayenne pepper
Mix the ingredients in a bowl until thoroughly combined. The sauce should be fairly thick. Then, smother on your ribs as described above.
Enjoy!
Now, you can pull your ribs out of the smoker and enjoy the delicious efforts of your hard work! You can also proudly say that you have now effectively used hickory wood for smoking to excellent results. Pair the meat with your favorite dishes. Baked beans, potato salad, coleslaw, cornbread, corn on the cob and macaroni salad are all classic dishes that pair well with barbecue ribs!
Discover the Most Delicious Hickory Wood for Smoking Today!
Ready to get cooking with hickory wood for smoking meats and other delicious dishes? ProCut Firewood has some of the highest-quality cooking wood available in Minnesota! Call us today at (507) 280-7780 or fill out the form below, and someone will be in touch with you soon!
