Smoking wood

Smoking wood refers to a piece of wood used to add flavor to food through the process of smoking. When lit, the wood produces smoke containing flavorful compounds that infuse the food, often meats or cheeses, with a smoky taste. The type of wood (like hickory, cherry, or mesquite) influences the flavor profile. It's usually burned slowly at low temperatures to produce steady smoke, which enhances the aroma and taste of the food while imparting a rich, complex character. Proper selection and use of smoking wood are key to achieving desired flavors in smoked dishes.