Menu

Home

BBQ Smoking and Grilling

Helpful BBQ and Smoker Information

Recipes for your BBQ



My Smoker!

Tom's Personal Smoker and Grilling Barbeque Web Page Welcome to My Barbecue Smoker Page!

Barbeque Man cooking on the Barbecue
BBQ Pig Chef

Tom's Personal Smoker and Grilling Barbeque Web Page
Welcome to My Barbecue Smoker Page!

Smoking Woods

There are many types and kinds of woods used in making the beloved Q.  Here is a list to give you some information about the more common types used.

Wood type Characteristics Use with
Acacia From the same family as mesquite, but not as strong. Most meats, especially beef. Most vegetables.
Alder Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
Almond A nutty and sweet smoke flavor, light ash. Good with all meats.
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham).
Apricot The flavor is milder and sweeter than hickory. Good on most meats.
Ash Fast burner, light but distinctive flavor. Good with fish and red meats.
Birch Medium hard wood with a flavor similar to maple. Good with pork and poultry.
Cherry Slightly sweet, fruity smoke flavor. Good with all meats.
Cottonwood Very subtle in flavor. Good with most meats.
Grape vines Aromatic, similar to fruit woods. Good with all meats.
Grapefruit Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork and poultry
Hickory Pungent, smoky, bacon-like flavor. The most common wood used! Good for all smoking!
Lemon Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork and poultry
Lilac Very light, subtle with a hint of floral. Good with seafood and lamb
Maple Mildly smoky, somewhat sweet flavor. Good with pork, poultry, cheese, and small game birds
Mesquite Strong earthy flavor. Most meats, especially beef. Most vegetables.
Mulberry The smell is sweet and reminds one of apple. Beef, poultry, game birds, pork (particularly ham).
Nectarine The flavor is milder and sweeter than hickory. Good on most meats.
Oak The second most popular wood to use. Heavy smoke flavor. Red Oak is considered the best by many pitmasters. Good with red meat, pork, fish and heavy game.
Orange Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork, poultry and fish/seafood.
Peach Slightly sweet, woodsy flavor. Good on most meats.
Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork.
Pecan Similar to hickory, but not as strong. Good for most needs.
Plum The flavor is milder and sweeter than hickory. Good on most meats.
Walnut Very heavy smoke flavor, usually mixed with lighter wood like pecan or apple. Can be bitter if used alone. Good with red meats and game.


 
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!