Coffee Smoking Tips
The general rule when selecting the type of wood to use for food smoking is that fruit and nut trees will produce a sweeter/milder smoke. These woods are best with white to pink meats and coffee beans. Hardwoods will create a stronger smoke often best suited to red meats. Woods like iron bark and gums may create a very strong smoke flavour and need to be used lightly when smoking goods.
The main thing to consider is that you do not over do smoking. When smoking it is definately a case of less is more as smoke is to enhance flavour not dominate it. A short smoking duration for coffee beans is often all that is needed. Smoking duration may be adjusted to personal preference.
Smoker unit manufacturers usually recommend a chip size which best suits their smoker. Deviation from their recommended chip size may diminish the quality of your finished product. If you want to slow down the burn rate just wrap your chips in aluminium foil with a few holes pierced in the foil and place in smoker box. Wood chips may also be dampened lightly with water if desired.
|Misty Gully Chip Use Guide|
Suits: green coffee bean roasting, beef, ham, spare ribs, ...
Fruity and sweet suits: coffee bean roasting, poultry and ...
Provides strong and sweet 'classic' smokey taste.
Mild and sweet suits coffee beans, ham, vegetables
Strong and intense. Ideal for jerky making!
Sweet and mild Suits: coffee bean roasting, poultry and pork
Best suited for poultry, pork, and vegetables.
Suits: All round smoking applications including coffee beans
Mild, sweet flavour. Suits: poultry, pork, fish, ...