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Smoking Woods

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Types of Wood Unique smoke characteristics of the wood and flavor produced. Types of Meat
Acacia These trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. Good with most meats, especially beef and most vegetables.
Alder Very delicate with a hint of sweetness. Serve chutney made from the same fruit to accentuate the flavor even more. Good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon.
Almond A nutty and sweet smoke flavor, light ash. Good with all meats.
Apple Slightly sweet but denser, fruity smoke flavor. Serve chutney made from the same fruit to accentuate the flavor even more. Beef, poultry, game birds, pork (particularly ham).
Apricot The flavor is milder and sweeter than Hickory Serve chutney made from the same fruit to accentuate the flavor even more. Good with most meats.
Avacado   Good with all meats.
Bay A medium floral smoke with hints of spice & cinnamon. Good with most meats and veggies.
Beech Generally readily available, this hardwood provides a flavor similar to oak and several other hardwoods. The wood of the Beechnut produces a mild, somewhat delicate smoked flavor. Since it is a hardwood, it remains longer for smoking before it turns to ash. Good with most meats.
Birch A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple. Beef, poultry, game birds and pork.
Blackberry Much like the woods provided from fruit trees, the small diameter trunks of the Blackberry bush provides a slightly sweet and delicate flavor for grilling. Poultry and other meats, such as small game birds like grouse, pheasant, partridge, and quail.
Butternut Strong smoke, like walnut, bitter when used alone. Good on red meats like Beef, Pork, Venison and other game
meats. Can easily overpower poultry.
Carrotwood   Supposed to be good for all meats.
Cedar A very common wood used to grill fish, poultry and various meats such as pork and beef. White or Red Cedar are the species most often available, which provide a distinctive natural and aromatic flavoring for a variety of foods. Salmon and other types of fish are often grilled or smoked using Cedar.
Cherry Slightly sweet, fruity smoke flavor. Serve chutney made from the same fruit to accentuate the flavor even more. Good with all meats.
Corn Cob Although not considered to be a true wood, it is often used as a smoking chip when grilling foods such as poultry, fish and small game birds. The heart of the cob that holds the kernels is the fuel section of this alternative for wood. It is ground into small granular bits that can be added to a smoking box or it can be combined with other woods such as woods from fruit trees, to impart several flavors. The Corncob provides a sweet flavor that may overpower the food if too much is used to season the food as it cooks. Begin by trying small amounts until the desired flavor is achieved Good with most meats.
Cottonwood It is a softer wood than alder and very subtle in flavor. Use
it for fuel but use some chunks of other woods (hickory,
oak, pecan) for more flavor Don't use green cottonwood for
smoking. Use it for fuel but use some chunks of other woods
(hickory, oak, pecan) for more flavor.
Good for all smoking,
especially pork and ribs.
Crabapple Similar to apple. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb. Fig Mild & fruity like mulberry- Boston butt & ribs Good with all meats. Fruitwood Medium fruity sweet smoke- all BBQ meats Good with all meats.
Grape Vines Small in size, the chips from matured grape vines provides a flavor that is much like other species of trees bearing fruit. Somewhat sweet and fruity, the grape vine is most often used for cooking poultry, small game birds, pork, and sausage. It is a common wood in areas such as France, Italy, eastern U.S., and western U.S. where grapes are grown and harvested Good with most meats.
Grapefruit Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.
Guava Flowery fruity taste similar to apple. Good for all meats.
Herbs (Italian) A strong smoke flavor that is completely unique! This blend of oregano, rosemary, thyme with oak wood gives zesty and robust flavors like these herbs. Especially good for lamb, pork and poultry. Good for pizza too, when you cook it on the grill.
Herbs (Oriental) A strong smoke flavor with oak that's truly amazing ! A
blend of Sesame seeds and Ginger Root with oak wood or Mesquite gives a nice oriental BBQ flavor. Especially good for beef, pork and poultry. Dried Herbs - Throw a spoonful of your favorite dried herbs into your water pot as it moistens your meat it also adds aroma and flavor!
Good with any meats.
Hickory Hickory is more common in the South, but is popular in many regions. It is used just as often if not more often than oak. Hickory provides a strong smoky bacon flavor and can be used for all types of meat, but is especially good for cuts of pork, wild game, chicken, and ribs Good for smoking all meats, especially pork.
Jack Daniel's Made from the mellowing charcoal used to make Jack Daniel's that smooth sipping whiskey. This is a STRONG, sweet smoke flavor with an aromatic tang. It's good for cooking Beef, Pork, Poultry and Game meats. Kiawe Hawaiian Mequite of sorts although somewhat milder Good on pork, beef and fish.
Lemon Medium smoke flavor with a hint of fruitiness. Serve chutney made from the same fruit to accentuate the flavor even more. Excellent with beef, pork and poultry.
Lilac Very light, subtle with a hint of floral. Good with seafood and lamb. Lime Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork and poultry.
Maple Mildly smoky, somewhat sweet flavor. Maple chips add a sweet, subtle flavor that enhances the flavor of poultry and game birds. Smoke a pork roast with them for a sensational taste experience. Good with pork, poultry, cheese, vegetables and small game birds.
Mesquite Strong earthy flavor. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it's a perfect complement to richly flavored meats such as steak. Good with most meats, especially beef and most vegetables.
Mulberry A mild smoke with a sweet, tangy, blackberry-like flavor. Good with Beef, poultry, game birds, pork (particularly ham).
Nectarine The flavor is milder and sweeter than hickory. Serve chutney made from the same fruit to accentuate the flavor even more. Good on most meats.
Oak (White and Black Jack) Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Oak gives food a beautiful smoked color. Good with red meat, pork, fish and big game. Good with red meat, pork, fish and heavy game. RED OAK is good on ribs.
Olive The smoke favor is similar to mesquite, but distinctly lighter. Delicious with poultry.
Orange A tangy, citrus smoke. Medium smoke flavor with a hint of
fruitiness. Orange gives food a golden color. Produces a
nice mild smoky flavor.
Excellent with beef, pork and poultry.
Peach Slightly sweet, woodsy flavor, milder and sweeter than
hickory.
Good on all meats, great on most white or pink meats,
including chicken, turkey, pork and fish.
Pear A nice subtle smoke flavor much like apple. Slightly sweet,
woodsy flavor.
Poultry, game birds and pork.
Pecan Similar to hickory, but not as strong. Try smoking with the shells as well. Pecan is the best for that beautiful golden-brown turkey. Try it with other poultry products, game birds and pork - for that delicate pecan flavor!! Good for most needs.
Pistachio Nut Shells If you like the taste of pistachio nuts, the mild smoke adds it's flavor. Good on beef and pork, not good with fish.
Pimento A tropical wood taken from the Pimenta dioica plant that is also referred to as Allspice, Jamaican Pepper, Myrtle Pepper, or Newspice. In some regions where this is available, the Pimento wood is used for grilling poultry and fish. This wood adds a natural and somewhat peppery flavor that may also include flavors of several spices combined, such as cinnamon, cloves and nutmeg, similar to the flavors provided when allspice is used as a seasoning to enhance the flavor of various foods. It is a common wood often used in grilling Jamaican foods such as jerk chicken.
Plum / Prune The flavor is milder and sweeter than hickory. Good with most meats, great on most white or pink meats,
including chicken, turkey, pork and fish.
Sassafras A mild, musky, sweet smoke with a root beer aftertaste. Especially good on beef, pork and poultry.
Seaweed Although not often thought of as a type of wood, seaweed is commonly used for smoking shellfish such as clams, crab, lobster, mussels, and shrimp. The seaweed is washed to remove the salt and air or sun-dried before use. It provides a somewhat spicy and natural flavor to the foods being smoked or grilled Clams, crab, lobster, mussels, and shrimp.
Walnut (Black) While pecan is hickory's milder cousin, black walnut is the strong one. Often mixed with lighter woods like almond, pear or apple, can be bitter if used alone. An intense smoke that is slightly bitter like walnuts. Can easily overpower poultry. Good on red meats like Beef, Pork, Venison and other game meats. Can easily overpower poultry.
Walnut (English) Very heavy smoke flavor, usually mixed with lighter woods like almond, apple, pear or pecan. Can be bitter if used alone. Good on red meats like beef, pork, venison and other game meats.
Wine or Whiskey Barrels woods that have been seasoned with aged beverages such as wine or whiskey take on the flavors of these beverages. Most often made from oak, the wood provides a light oaky taste that goes well with beef, poultry, and cheeses that are being grilled or smoked. Good with most meats.

CAUTION: NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN WOOD. THEY ARE UNACCEPTABLE FOR GRILLING OR SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND RESINS. ONLY USE HARDWOODS FOR SMOKING AND GRILLING.

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