Like the title says. I just now had a thought about the way smoking food makes a unique flavor that most people love. Everything I’ve put in my smoker was over hardwood and I’ve never questioned it. Now I am questioning it. So, what makes hardwood so much better than softwood in terms of cooking?
In: Chemistry
I wondered this myself, and despite knowing the conventional wisdom answer, I decided to ‘smoke’ some foods with several softwoods I had on hand about 8-9 years ago.
I can confidently tell you:
the reason to smoke with hardwoods is because the result tastes good.
the reason *not* to smoke with softwoods is because the result tastes like Treebeard’s taint.
Hope that answers your question lol
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