|
Wood type |
Characteristics |
Use with |
|
Alder |
Very delicate with a hint of sweetness |
Good with fish, pork, poultry, and light-meat game birds.
Traditionally used in the pacific Northwest to smoke Salmon. |
|
Apple |
Slightly sweet but
denser, fruity smoke flavor. |
Beef, poultry, game
birds, pork (particularly ham). |
|
Cherry |
Slightly sweet,
fruity smoke flavor |
Good with all meats. |
|
Grape vines |
Aromatic, similar to
fruit wood. |
Good with most meats. |
|
Hickory |
Pungent, smoky,
bacon-like flavor. The most common wood used. |
Good for all smoking,
especially pork and ribs. |
|
Maple |
Mildly smoky,
somewhat sweet flavor. |
Good with pork,
poultry, cheese, vegetables and small game birds. |
|
Mesquite |
Strong earthy flavor. |
Good with most meats,
especially beef and most vegetables. |
|
Mulberry |
The smell is sweet
and reminds one of apple |
Beef, poultry, game
birds, pork (particularly ham). |
|
Oak |
One of the most
popular wood's, Heavy smoke flavor. |
Good with red meat,
pork, fish and heavy game. |
|
Peach |
Slightly sweet,
woodsy flavor. |
Good with most meats. |
|
Pear |
Slightly sweet,
woodsy flavor. |
Poultry, game birds
and pork. |
|
Pecan |
Similar to hickory,
but not as strong. Try smoking with the shells as well. |
Good for most needs |
|
Plum |
The flavor is milder
and sweeter than hickory |
Good with most meats. |
|
Walnut |
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. |
