Know Your Wood To Ensure The Perfect Flavor For Your Meat

Alder

Very delicate with a hint of sweetness. Good with fish, pork,and light-meat game birds. Traditionally used in the pacific NW to smoke salmon.

Apple

Slight sweet but denser, fruity smoke flavor. Beef, poultyr, game birds, pork {particularly ham}. Goes with salmon.

Cherry

Slight sweet, fruity smoke flavor. Good with all meats and seafood.

Cedar

Very delicate with a hint of sweetness. Good with fish, pork,and light-meat game birds. Traditionally used in the pacific NW to smoke salmon.

Grape Vine

Aromatic, similar to fruitwood. Good with most meat.

Hickory

Pungent, smoky, bacon-like flavor. The most common wood use. Good for all smoking, especially pork and ribs.

Maple

Mildly smoky, somewhat sweet flavor. Good with pork, poultry, cheese, vegetable and small game birds.

Mesquite

Strong earthly flavor. Good with most meet, especially beef and most vegetables.

Nectarine

The flavor is milder and sweeter than hickory. Good with most meats.

Oak (White)

One of the most popular wood's heavy smoke flavor. Good with red meat, pork, fish and heavy game.

Peach

Slight sweet, woodsy flavor. Good with most meat.

Pear

Slight sweet, woodsy flavor. Poultry, game birds and pork.

Pecan

Similar to hickory, but not as strong. Try smoking with the shells as well. Good with most meats.

Plum/Prune

The flavor is milder and seethe hickory. Good with most meats.

Walnut (English)

Very heavy smoke flavor usually mixed with lighter woods like pecan or apple. Can be bitter if used alone. Good with red meats and game.