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What are the different kinds of BBQ woods for my smoker and what kind of meat should I use?Hickory - Said to be the King of Smoking woods. I would have to agree. Hickory produces a strong sweet hearty taste. Hickory, in my opinion was made for pork. However, it works well with chicken and beef also.Apple - While Apple is an excellent Wood for smoking red meat, it does an exceptional job on poultry. I like to use Apple on chicken and turkey with a little bit of cherry. Cherry - Can be a difficult wood to come by, Cherry produces a delicately sweet flavor. Great for poultry, fish and pork. Mesquite - Great tasting but strong. This uniquely flavored wood is as potent as it is tasty. Mesquite is actually used more for direct cooking than smoking. Be carefull, too much or too long can produce a bitter flavor. Oak - Most versatile of the hardwoods blending well with most meats. Oak is a milder smoke than hickory, works well with pork, chicken, or beef. Maple - Produces a light sweet taste recommended for poultry and ham.
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