Can You Smoke BBQ with Fig Wood?

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If you’re a new outdoor cooking enthusiast, or even if you’ve been smoking meat for years, you may be wondering if fig wood is a good choice for your next barbecue smoker.

In this article, we’ll discuss whether or not fig wood can be used for smoking in a smoker, what the best woods to use are, and which woods you should avoid.

We’ll also give you some other tips on smoking meat that will help make your next cookout a success!

Can You Smoke BBQ with Fig Wood?

If you’re a fan of BBQ, you know that there are endless debates over what type of wood to use for smoking meat.

Each type of wood imparts its own unique flavor, and pit masters have their own preferences. 

However, one type of wood that is often overlooked is fig wood. Although it’s not as widely available as other types, fig wood can actually make for some delicious BBQ.

The key is to use it sparingly, as the flavor can be quite strong. 

Fig wood will give your meat a sweet and almost cinnamon-like flavor, so it’s best paired with something such as pork or chicken.

If you’re looking to try something new next time you fire up the grill, give fig wood a shot. You might be pleasantly surprised by the results!

Is Fig Wood Toxic?

It shouldn’t surprise you to learn that fig wood is a popular type of wood used for smoking meats and other foods.

It is known for its sweet, fruity flavor and its ability to infuse food with a unique aroma. 

However, some people have raised concerns about the safety of smoking with fig wood.

Although there is no definitive answer, it appears that fig wood is not inherently toxic, so you are safe to use it. 

It is important to be aware that figs can contain pesticide residues, which may be released into the smoke when the wood is burned.

As such, it is recommended that fig wood only be used for smoking if it has been sourced from a reputable vendor and properly cleaned.

The Best Foods to Smoke Using Fig Wood

To get the most out of your fig wood, you need to know which foods pair best with its aromatic profile. 

Meats such as pork, chicken, and fish are all excellent choices for smoking with fig wood.

They’re not too heavy, so the light and distinct flavor of the fig wood smoke gives each a gentle lift into the culinary stratosphere. 

The wood can also be used to smoke cheeses and vegetables. If you are using fig wood to smoke food for the first time, it is best to start with small pieces so that you can experiment with the flavor. 

Once you have a better understanding of how fig wood smoke will impact the taste of your food, you can then use larger pieces of wood to achieve the desired flavor profile. 

You should also avoid using fig wood to smoke meats such as beef or lamb. They’re simply too heavy and the flavors do not compliment one another very well. However, the choice is always yours! 

What Woods Are the Best for Smoking?

Now that we’ve talked about fig wood, let’s discuss some of the other woods that are commonly used for smoking.

The most popular type of wood is hickory, as it imparts a strong flavor that pairs well with just about any kind of meat. 

If you’re looking for a wood that’s a bit milder, mesquite is a good option. It has a sweeter flavor that goes well with pork and chicken. 

Other woods that are often used for smoking include oak, pecan, apple, cherry, and maple.

Each type of wood will give your meat a different flavor, so it’s important to experiment until you find the perfect combination.

Hickory

When it comes to smoking meats, hickory is one of the best woods you can use.

Hickory burns hot and slow, giving the meat plenty of time to absorb the smoke flavor without drying out. In addition, hickory has a strong, robust flavor that pairs well with most types of meat.

If you’re looking for a wood that will give your smoked meats a delicious flavor, hickory is a great choice.

Mesquite 

Many people think of mesquite as a thorny shrub that invades their landscaping. However, this hardy plant is also the key to perfect smoked meats.

Mesquite is one of the best woods for smoking meats because it provides a unique flavor that pairs well with both light and heavy cuts of meat. 

The wood itself is dense and takes longer to ignite than other types of wood, which means it provides a long, steady smoking process.

This slow burning also allows mesquite to impart a deep, rich flavor to meats without overpowering them. As a result, mesquite-smoked meats are always moist and full of flavor.

Whether you’re cooking chicken or pork, brisket or ribs, mesquite wood is the perfect choice for your next barbecue.

Oak

Oak is another excellent choice for smoking meats. This durable hardwood is known for its ability to burn hot and slow, which is perfect for smoking meats.

Oak also has a strong flavor that can stand up to the boldest of barbecue sauces. If you’re looking for a wood that will give your smoked meats a delicious flavor, oak is a great choice.

Mixing Fig with Other Woods

Many people believe that the type of wood used for smoking meat is a matter of personal preference. However, some woods are better suited for smoking than others. 

Fig wood, as you know, imparts a delicious and fruity flavor to meats that can enhance their taste.

When mixed with other types of wood, fig wood can help to create a more complex flavor profile. 

For example, if you’re determined to create a mouth-watering smoky barbecue chicken dish, consider mixing your fig wood with something complimentary such as pecan or maple. 

Additionally, fig wood burns slowly and evenly, making it ideal for use in smokers. For these reasons, fig wood is an excellent choice for smoking meats.

It is also important to note that you should only use dried fig wood, as green wood can impart an unpleasant flavor to the food. 

What Woods Should You Avoid?

Although there are many different types of wood that can be used for smoking, there are just as many (and probably more) that you should avoid using in your smoker.

It can be dangerous to use woods heavy in sap and oils, as these tend to ignite quickly and can become dangerous when enclosed in small spaces (like inside your smoker). 

You not only risk unintentionally incinerating your meal, but chemicals may be released when the wood is burned, which can be dangerous to your health if inhaled or ingested. 

Some woods to avoid include pine, eastern cedar, spruce, cypress, sycamore, redwood, and more.

It may be tempting to find wood from your own backyard, but only do so if you’ve done your research and determined it to be safe. It’s always best to find a reputable manufacturer when in doubt. 

Conclusion

Now you know that fig wood is an excellent choice for smoking meats, but it can be overpowering if too much is used.

It’s important to only use dried wood, as green wood can impart an unpleasant flavor. When mixed with other types of wood, fig wood can help create a more complex flavor profile.