Smoking wood is an essential component of barbecue, as it imparts flavor, aroma, and character to the meat. Different types of wood can produce varying flavors and aromas, and individual preferences for the types of wood to use can vary. If you were to ask five pitmasters to name their preferred smoking wood, it is likely that you would receive five different answers. This is because people’s taste preferences and the wood that works best for one person may not be the same for another. I wanted to know what some of the world’s best pitmasters have to say about wood and smoke, so did some research. In this guide, you’ll learn everything there is to know about smoking wood, including the different flavors and forms.
Smoking wood is an important element in barbecue that can add flavor, aroma, and character to the finished dish. Different types of wood can produce different flavors and aromas, and pitmasters and barbecue enthusiasts often have their own preferences for the types of wood that they use. Common types of wood that are used for smoking include oak, hickory, mesquite, cherry, and pecan. It’s important to choose high-quality wood so you can get the best possible smoke flavor. Wood should be dry and well-seasoned, and it needs to be safe for consumption. The amount of wood that you need depends on the size of the smoker, the type of wood, and the amount of smoke flavor you want. Wood can be purchased from a variety of retailers, and the cost of wood will vary depending on the type and quantity.
Quick Tips
- Different types of wood can produce different flavors and aromas when used for smoking, and pitmasters and barbecue enthusiasts often have their own preferences for the types of wood that they use.
- Some common types of wood that are used for smoking include oak, hickory, mesquite, cherry, and pecan.
- Wood pellets, wood chips, wood chunks, wood splits or logs, and sawdust are all types of wood that can be used for smoking, and they are used in different ways depending on the type of smoker and the desired level of smoke flavor.
- It is important to choose high-quality wood and to follow the manufacturer’s instructions for using the wood to ensure that you are getting the best possible smoke flavor and that your food is safe to eat.
- Wood should be dry and well-seasoned, and it is generally recommended to start adding wood to a smoker at the beginning of the cooking process.
- The amount of wood that you need to add to a smoker will depend on the size of the smoker, the type of wood, and the desired level of smoke flavor.
- Some types of wood, such as scrap wood or wood from fruit trees, may not be suitable for smoking due to the presence of chemicals or other contaminants.
- It is generally safe to use wood for smoking, but it is important to follow proper food safety guidelines and to avoid using wood that is contaminated or has been treated with chemicals.
- Wood can be purchased from a variety of retailers, including Walmart, and the cost of wood will vary depending on the type and quantity.
How To Choose A Wood Flavor
Smoking wood comes in a variety of different types, each of which has its own unique flavor profile. This is because different types of wood contain different levels of natural oils and resins, which are responsible for the flavors that are imparted to the food. For example, hickory wood has a strong, smoky flavor that is often used for smoking pork or beef. Mesquite wood has a bold, robust flavor that is well-suited for grilling steaks and other meats. Oak wood has a more subtle, refined flavor that is often used for smoking fish and poultry.
Also, the type of wood, the way that the wood is prepared can also affect its flavor. For example, some woods are dried or aged for a longer period of time, which can intensify their flavors. Others are treated with different kinds of spices or other seasonings, which can also add additional layers of flavor to the food. The only way to find out what you like is by experimenting with different types of smoking wood and use different combinations.
| Wood | Popularity | Availability |
|---|---|---|
| Hickory | Strong, smoky flavor; popular for smoking pork, beef, and poultry | Widely available |
| Oak | Mild, slightly sweet flavor; well-suited for a variety of meats | Widely available |
| Mesquite | Strong-flavored; popular for smoking beef, lamb, and poultry | Relatively widely available |
| Cherry | Mild-flavored; well-suited for smoking poultry and pork | Easier to find in certain regions |
| Apple | Mild-flavored; well-suited for smoking poultry and pork | Common and widely available |
| Pecan | Moderate-flavored wood; versatile and can be used on all meats | Widely available |
What Do The Experts Say About Smoking Wood?
If you do some online research, you’ll find all kinds of descriptions on different woods. I wanted to find out what the experts say about wood, so I gathered some information from some of the world’s best pitmasters. Let’s see what they have to say about smoking wood.
Aaron Franklin
Aaron Franklin, a well-known pitmaster and owner of Franklin Barbecue in Austin, Texas, has described the flavors of different types of wood as follows:
Hickory: “Hickory is a strong, smoky flavor. It’s good for anything that’s got a lot of fat and a lot of flavor. It’s a good wood for brisket, pork butt, anything that’s got a lot of fat and a lot of flavor to it.”
Mesquite: “Mesquite is a very strong, bold flavor. It’s good for beef, lamb, anything that’s got a lot of flavor to it. It’s not as good for poultry, it can be a little overpowering.”
Oak: “Oak is a mild, slightly sweet flavor. It’s good for anything. It’s a very versatile wood. It’s good for pork, beef, poultry, anything. It’s a very good all-around wood.”
Pecan: “Pecan is a mild, nutty flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Cherry: “Cherry is a mild, fruity flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Meathead Goldwyn
Meathead Goldwyn, a well-known barbecue expert and founder of AmazingRibs.com, has described smoking wood flavors this way:
Hickory: “Hickory is a strong, smoky flavor. It’s good for anything that’s got a lot of fat and a lot of flavor. It’s a good wood for brisket, pork butt, anything that’s got a lot of fat and a lot of flavor to it.”
Mesquite: “Mesquite is a very strong, bold flavor. It’s good for beef, lamb, anything that’s got a lot of flavor to it. It’s not as good for poultry, it can be a little overpowering.”
Oak: “Oak is a mild, slightly sweet flavor. It’s good for anything. It’s a very versatile wood. It’s good for pork, beef, poultry, anything. It’s a very good all-around wood.”
Maple: “Maple is a mild, slightly sweet flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Apple: “Apple is a mild, slightly sweet flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Harry Soo
Harry Soo, a well-known barbecue expert and owner of Slap Yo’ Daddy BBQ, talks about wood as follows:
Hickory: “Hickory is a strong, smoky flavor. It’s good for anything that’s got a lot of fat and a lot of flavor. It’s a good wood for brisket, pork butt, anything that’s got a lot of fat and a lot of flavor to it.”
Mesquite: “Mesquite is a very strong, bold flavor. It’s good for beef, lamb, anything that’s got a lot of flavor to it. It’s not as good for poultry, it can be a little overpowering.”
Oak: “Oak is a mild, slightly sweet flavor. It’s good for anything. It’s a very versatile wood. It’s good for pork, beef, poultry, anything. It’s a very good all-around wood.”
Pecan: “Pecan is a mild, nutty flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Cherry: “Cherry is a mild, fruity flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Malcolm Reed
Malcolm Reed, a well-known barbecue expert and founder of HowToBBQRight.com, has describes smoking wood this way:
Hickory: “Hickory is a strong, smoky flavor. It’s good for anything that’s got a lot of fat and a lot of flavor. It’s a good wood for brisket, pork butt, anything that’s got a lot of fat and a lot of flavor to it.”
Mesquite: “Mesquite is a very strong, bold flavor. It’s good for beef, lamb, anything that’s got a lot of flavor to it. It’s not as good for poultry, it can be a little overpowering.”
Oak: “Oak is a mild, slightly sweet flavor. It’s good for anything. It’s a very versatile wood. It’s good for pork, beef, poultry, anything. It’s a very good all-around wood.”
Maple: “Maple is a mild, slightly sweet flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
Apple: “Apple is a mild, slightly sweet flavor. It’s good for poultry, pork, anything that’s got a little bit of fat to it.”
What Is Smoking Wood?
- Smoking wood is a technique used to add flavor to food when cooking, especially when grilling or barbecuing.
- The science behind smoking wood involves the process of combustion, which is the chemical reaction that occurs when a substance burns.
- When wood is burned, it breaks down into various chemical compounds, some of which are responsible for the unique flavors that are imparted to the food.
- The process of smoking wood involves selecting a type of wood with a strong, distinctive flavor, such as hickory, mesquite, or oak, and placing it in a smoker or grill alongside the food being cooked.
- The smoke produced by the burning wood contains flavorful compounds that are absorbed into the food.
- The temperature at which the wood is burned and the length of time the food is exposed to the smoke can both affect the final flavor of the food.
Smoking wood is a technique that is used to add flavor to food when cooking, especially when grilling or barbecuing. The science behind smoking wood is based on the process of combustion, which is the chemical reaction that occurs when a substance burns. When wood is burned, it breaks down into various chemical compounds, some of which are responsible for the unique flavors that are imparted to the food. These flavors come from the natural oils and resins that are found in the wood.
The process of smoking wood starts by selecting a type of wood that has a strong, distinctive flavor, such as hickory, mesquite, or oak. The wood is then cut into small pieces and placed in a smoker or grill alongside the food that is being cooked. As the wood burns, it produces smoke, which contains the flavorful compounds that are released from the wood. The smoke then comes into contact with the food, causing the flavors to be absorbed into the food.
The temperature at which the wood is burned and the length of time that the food is exposed to the smoke can both have an impact on the final flavor of the food. By carefully controlling these variables, a person can achieve the desired level of smoky flavor in their grilled or barbecued food.
Different Forms Of Wood
When it comes to smoking wood, there are several different forms that the wood can take. Here is a breakdown of the main types of smoking wood and how they are used:
Wood Pellets
Wood pellets are small, cylindrical pieces of wood that have been compressed under high pressure. They are often made from sawdust or other wood scraps and are bound together with a small amount of glue or resin. Wood pellets are mostly used in pellet grills, but can also be used in smoking tubes for extra smoke.
Wood Chips
Wood chips are small pieces of wood that are typically less than an inch in size. They are easy to light and produce a lot of smoke quickly. Wood chips are often used in electric smokers and gas smokers. These types of smokers have a chip tray or box and placed directly on the heat source. Wood chips burn fast, so they’re not suited for long cooks.
Wood Chunks
Wood chunks are larger pieces of wood, typically about the size of a baseball or larger. They are often used for long, slow smoking sessions, as they burn more slowly than wood chips and produce a more consistent level of smoke. Wood chunks are best used in charcoal smokers and thrown directly on the hot charcoal. On average, you only need two or three chunks of wood for a standard cook. You may need to throw a few extra chunks on the fire if they burn up too quickly, however, I find once the meat has reached the wrapping stage, the meat already has already taken on enough smoke.
Wood Splits or Logs
Wood splits or logs are larger pieces of wood that have been cut into smaller pieces, typically about the size of a small log. Logs are the main fuel source for offset smokers, and are ideal for long, slow cooks.
Sawdust
Sawdust is a fine, powdery material that is made up of small wood particles. It is often used in smoking pouches or smoke tubes to produce smouldering smoke. Sawdust is good for grilling when you want to infuse a quick burst of smoke in a hurry.
Can You Cook With Scrap Wood?
n general, it is not recommended to use wood that you find around the yard, such as scrap wood, to smoke meat. This is because wood that is not specifically designed for smoking may contain impurities or contaminants that could be harmful to your health.
Scrap wood may have been treated with chemicals, such as wood that has been used for construction or landscaping, should not be used for smoking, as it may contain toxic chemicals that could be harmful to your health. Similarly, wood that has been contaminated with oil, paint, or other substances should not be used for smoking, as it may produce toxic fumes when burned.
It is important to use only wood that is specifically designed for smoking in order to ensure that your food is safe to eat. You can purchase smoking wood from a variety of sources, including grocery stores, specialty grilling and barbecue stores, and online retailers. By using wood that is specifically designed for smoking, you can ensure that your food is safe to eat and that you are getting the best possible smoke flavor.
Can I Turn A Fruit Tree Into Smoking Wood
It’s possible to use a fruit tree to smoke meat, however, it may contain impurities or contaminants that could be harmful to your health. Fruit tree wood is often treated with chemicals or pesticides in order to protect the tree and its fruit, and these chemicals could be harmful if ingested.
If you do want to use fruit tree wood for smoking, there are a few steps that you can take to prepare it for use:
- Harvest the wood: First, you will need to harvest the wood from the tree. Make sure to cut the wood into small pieces that are suitable for smoking, typically about the size of a small log or larger.
- Dry the wood: Next, you will need to dry the wood thoroughly. This will help to remove any moisture from the wood and prevent it from producing too much smoke when it is burned. To dry the wood, you can place it in a dry, well-ventilated area for several weeks or months.
- Season the wood: Once the wood is dry, you can season it by placing it in a dry, well-ventilated area for an additional period of time. This will help to remove any remaining moisture from the wood and improve its flavor.
- Use the wood: Once the wood is dry and well-seasoned, it is ready to be used for smoking.
What The Experts Say About Finding Wood
Harry Soo, Meathead Goldwyn, and Aaron Franklin are all well-known figures in the world of barbecue and grilling, and they all have their own recommendations for finding your own smoking wood. Here are a few tips that they have shared:
Harry Soo: Harry Soo recommends looking for wood that is specifically designed for smoking and that has been harvested and processed in a responsible manner. He also suggests experimenting with different types of wood to find the flavor that you like best, and to follow the manufacturer’s instructions for using the wood.
Meathead Goldwyn: Meathead Goldwyn recommends using wood that is dry and well-seasoned, as wet or green wood can produce too much smoke and make your food taste bitter. He also suggests choosing wood that is appropriate for the type of meat you are smoking and to follow the manufacturer’s instructions for using the wood.
Aaron Franklin: Aaron Franklin recommends using wood that is dry and well-seasoned, and to experiment with different types of wood to find the flavor that you like best. He also suggests using wood in moderation, as too much wood can overpower the flavor of the meat.
How Often To Add Wood?
The frequency with which you need to add wood to a smoker will depend on a number of factors, including the type of smoker you are using, the type of wood you are using, and the length of your smoking session.
In general, you will need to add wood to a smoker every 45 minutes to 1 hour in order to maintain a consistent level of smoke. This will help to ensure that the food is being properly infused with smoke flavor and that the fire remains hot enough to continue cooking the food.
If you are using a smoker that has a separate wood tray or box, you can simply add more wood to the tray as needed. If you are using a grill or smoker that does not have a separate wood tray, you can add wood directly to the coals or to a wood chip tray that is placed over the heat source.
It is important to keep an eye on the wood levels in your smoker and to add more wood as needed in order to maintain a consistent level of smoke. By doing this, you can ensure that your food is properly infused with smoke flavor and that the fire remains hot enough to cook the food to perfection.
If you have pellet grill with a large hopper, you shouldn’t need to add smoke for the entire cook. But if you’re smoking a brisket on a small pellet grill, you may need to keep feeding the grill pellets every few hours.
When Do You Add The Wood?
If you are using a grill or smoker that does not have a separate wood tray, you can add the wood directly to the coals or to a wood chip tray that is placed over the heat source. Most pitmasters will add the wood to the smoker just before adding the meat. Once the fire is burning well and your smoker has reached the target temperature, throw on a few chunks of wood.
If you are using a smoker that has a separate wood tray or box, you can simply add the wood to the tray and let it begin burning. Throughout the cook, continue to monitor the wood levels in the smoker throughout the smoking session and to add more wood as needed in order to maintain a consistent level of smoke.
Does The Wood Go On Top Or The Bottom?
This is another topic that divides the barbecue community. Most people believe it is better to place the wood on top of the coals rather than burying it in the coals or ashes. This is because the wood will burn more efficiently and produce more smoke when it is exposed to oxygen. However, World Barbecue champion Harry Soo always lays the wood under the coals because he likes the wood to smolder.
If you are using a smoker that has a separate wood tray or box, you can simply add the wood to the tray and let it begin burning. The wood tray should be positioned over the heat source in a way that allows the wood to burn efficiently and produce a consistent level of smoke.
Be Careful With Mesquite
Mesquite wood is known for its strong, bold flavor, which can add a lot of depth and character to grilled or barbecued meats. But not everyone is a fan. If you overuse mesquite, it can make the meat taste bitter. This is because mesquite wood contains high levels of tannins, which are naturally occurring compounds that are found in many plants. Tannins are responsible for the bitter taste that is sometimes associated with mesquite wood.
To avoid making the meat taste bitter, it is important to use mesquite wood in moderation and to balance it with other types of wood that have a milder flavor. Also, consider wrapping your meat in foil as soon as you’re happy with the bark.
Mesquite is a tree that grows in the Southern states of America, and the wood was once used to make ships but now is used to make furniture. Mesquite may be scarce, so you might have to shop around or purchase online. Traeger sells Mesquite Pellets on Amazon if you have a pellet grill, or you can buy Mesquite Chunks, or if you prefer wood chips.
Pairing Woods
To create a well-balanced, flavorful smoke, it is often a good idea to pair different woods together. For example, you might use a combination of hickory and oak to smoke pork, or cherry and maple to smoke chicken. Experimenting with different wood combinations can help you find the perfect balance of flavors for your grilled or barbecued food.
There are many different types of wood that can be used for smoking, each of which has its own unique flavor profile. Some common types of smoking wood include:
- Hickory: This wood has a strong, smoky flavor that is well-suited for smoking pork, beef, and ribs.
- Mesquite: This wood has a bold, robust flavor that is well-suited for grilling steaks and other meats.
- Oak: This wood has a more subtle, refined flavor that is often used for smoking fish and poultry.
- Maple: This wood has a sweet, mild flavor that is well-suited for smoking pork, poultry, and vegetables.
- Cherry: This wood has a fruity, sweet flavor that is great with pork, poultry, and vegetables.
- Apple: This is another fruit wood with a mild, sweet flavor that is ideal for smoking pork, poultry, and vegetables.
Wetting Wood – Does It Produce Better Smoke?
Wetting wood before it is used for smoking can actually have the opposite effect of what you might expect and result in less smoke being produced. This is because when wood is wet, it is more difficult for it to burn, and it will take longer for the fire to reach a high enough temperature to produce smoke. When wood is dry, it is more flammable and will burn more quickly, resulting in the production of more smoke. Wet wood is also more likely to smolder, which can create a lot of heat but very little smoke.
How Much Does Smoking Wood Cost?
The cost of smoking wood can vary depending on a number of factors, including the type of wood, the size of the pieces, and where you purchase it. In general, you can expect to pay anywhere from $5 to $20 or more for a bag of smoking wood. For example, a small bag of hickory wood chips, which is enough for several smoking sessions, might cost around $10. A larger bag of mesquite wood chunks, which is enough for longer smoking sessions, might cost closer to $20.
If you want to save money on smoking wood, you can try purchasing it in bulk or looking for deals at your local grocery store or online. It is also possible to purchase smoking wood at a discount by buying it from a local tree service or lumber yard, although the selection may be more limited.
Where’s The Best Place To Buy Wood?
There are many different places where you can purchase smoking wood. Here are a few options:
- Grocery store: Many grocery stores carry a variety of smoking woods, including chips, chunks, and planks. You can usually find these in the grilling or outdoor cooking section of the store.
- Specialty grilling and barbecue store: Stores that specialize in grilling and barbecue supplies often carry a wide selection of smoking woods. These stores may be located in your local area or you can shop online.
- Online retailers: There are many online retailers that sell smoking wood, including big box stores and smaller specialty retailers. You can usually find a wide selection of woods to choose from, as well as helpful reviews and comparisons to help you make your decision.
- Local tree service or lumber yard: If you live near a tree service or lumber yard, you may be able to purchase smoking wood at a discounted price. Keep in mind that the selection may be more limited and the wood may not be as finely processed as what you would find at a store.
Is Walmart Wood Any Good?
It is generally okay to purchase wood for smoking from Walmart, as long as you choose a reputable brand. Walmart carries a variety of different types of wood for smoking, including hickory, oak, mesquite, and cherry. However, it is important to be mindful of the quality of the wood that you are purchasing. Some brands of wood may not be as well-suited for smoking as others, and it is important to choose a brand that is known for producing high-quality wood.
What To Look For When Buying Wood Pellets?
When looking for a good wood pellet for smoking, there are a few key factors to consider:
- Quality of the wood: Choose wood pellets that are made from high-quality wood, as this will help to ensure that you are getting the best possible smoke flavor. Avoid wood pellets that contain additives or fillers, as these can affect the flavor of the smoke.
- Moisture content: Wood pellets should be dry and well-seasoned, as wet or green wood can produce too much smoke and make your food taste bitter. Look for wood pellets that have a moisture content of less than 10%, as these will burn more efficiently and produce less smoke.
- Size of the pellets: Choose wood pellets that are the appropriate size for your smoker. Larger pellets may be more difficult to ignite and may not produce as much smoke as smaller pellets.
- Type of wood: Different types of wood will produce different flavors when used for smoking. Some common types of wood that are well-suited for smoking include hickory, oak, mesquite, and cherry. Experiment with different types of wood to find the flavor that you like best.
Pouches, Smoke Tubes and Smoke Boxes
Pouches, tubes, and woodchip boxes are all good options for adding extra smoke to your food when smoking. They are easy to use and can be placed in a variety of different positions to achieve the desired level of smoke flavor.
Pouches: Pouches are small packets that contain wood chips or sawdust. They are designed to be placed directly on the heat source, where they will smolder and produce smoke. Pouches are a convenient option for adding extra smoke to your food, as they are easy to use and don’t require any additional setup.
Tubes: Tubes are long, narrow containers that are filled with wood chips or sawdust. They are designed to be placed directly on the heat source, where they will smolder and produce smoke. Tubes are a good option for adding extra smoke to your food, as they are easy to use and can be placed in a variety of different positions.
Woodchip boxes: Woodchip boxes are small containers that are designed to hold wood chips or sawdust. They are placed directly on the heat source, where they will smolder and produce smoke. Woodchip boxes are a convenient option for adding extra smoke to your food, as they are easy to use and can be placed in a variety of different position.
Smoking Tubes
Before you buy a dedicated smoker, try introducing a smoking box to your barbecue. You can purchase a metal smoke tube and add that to your gas grill. This is a great introduction to meat smoking. Fill the tube with wood pellets, wood chips or sawdust. The wood smolders and produces smoke. You can find pellets, wood chips and sawdust in the barbecue section of your local store or purchase online. If you don’t want to buy a smoke tube, you can wrap wood chips in aluminium foil and poke holes in the side. Try to get the tube or foil as close to the fire as possible. Check my recommended gear page for the best smoking tube. If you are interested in smoke tubes, see the latest price here.
Hickory
Hickory is probably the most well-known smoking wood. It blends well with most meats, but especially beef and pork. It is a very popular choice because it has a strong, distinctive flavor that gives the meat a smoky taste with a hint of sweetness. However, some people find that hickory can be too strong and overpowering, so it’s important to use it carefully. It may not be the best choice for delicate cuts of meat like chicken, turkey, or fish. Some people like to mix hickory with other types of wood to give the meat a boost of extra smoke flavor.
What is hickory? Hickory belongs to the genus Carya, which includes 18 species, twelve of which are found in North America. Hickory trees produce large nuts and are related to the walnut family. The wood produced from hickory is a dense, hard wood that is suitable for making handles for tools and sporting equipment. In the United States, hickory grows throughout the South, where barbeque is a popular pastime. Since hickory is plentiful in the Southern states, it has become a prized wood for smoking meat and a sought after wood for burning in stoves.
Where to buy hickory. You can find hickory smoking wood in just about any hardware store that sells barbeque equipment and products. Hickory is available in all the usual forms, such as chunks, pellets, chips, sawdust and logs. If you prefer shopping online, Amazon sells a variety of hickory as chunks for charcoal smokers, wood pellets for pellet grills, chips for electric and gas smokers, and sawdust for smoking tubes and pouches.
2. Oak
Oak has a moderate smoke flavor that is softer than hickory, and it goes well with most meats, particularly beef and pork. It is especially good for ribs and brisket. There are many different types of oak trees, including red oak, white oak, post oak, and black oak, but the flavor differences between these types can be subtle and some people may not be able to distinguish between them. Oak is widely available in many regions and is a popular choice for smoking.
The major difference between the various oak woods is they burn at different temperatures. You might find white oak will burn hotter than red oak, but this could have more to do with the amount of moisture in the wood or the region where the tree originated. The only way to know for sure is to find wood in your local area and run some experiments. The burn temperature is only of importance if you are smoking with an offset stickburner where large logs are primary source of fuel rather than charcoal. If you are just throwing a few chunks of oak on your charcoal fire, the temperature difference won’t be significant.
Where to find oak. Oak is reasonably common, so you should be able to find it in any barbeque store, or major hardware store. If you can’t find any local oak wood, Amazon sells Post oak in chunks if you have a charcoal smoker. For pellet grills, Traeger makes oak wood pellets, and if you have electric or gas, you can buy oak wood chips.
3. Pecan
Pecan is a favorite wood to many pitmasters because it has a bold smoke flavor with a hint of sweetness, plus it adds a nice color to the meat. Sometimes called ‘hickory lite’, pecan sits right in between a fruit wood and hickory, which makes it an extremely versatile wood. Interestingly, pecan is a species of hickory which explains the similarities.
Pecan goes well with most meats, especially poultry, beef and pork. Some people find hickory can be too strong while others find fruit woods not smokey enough, but pecan is just right.
What is pecan? The pecan tree is most commonly known for producing the pecan nut which is used in recipes such as pecan pie. The tree is mostly native United States and in the Southern States and Mexico. Some people believe pecan smoking wood will give the meat a nutty flavor, while others say it’s just psychological. Like hickory, pecan is used to make tool handles and flooring, however, hickory is a stronger wood. Pecan also burns hot, which makes it suitable for wood burners like offset smokers.
Where to find pecan wood? Pecan is a common smoking wood, so I don’t think you’ll have any trouble buying it at your hardware store. If not, you can buy Weber Pecan Chunks or Chips on Amazon, and Traeger make Pecan Wood Pellets.
4. Cherry
Cherry is another common smoking wood and is well-known for giving meat a red mahogany color. Cherry smoke infuses the meat with a mild, fruity flavor and works best with delicate meats such as poultry and pork. If meat presentation is important, then cherry will make your ribs and turkey look spectacular.
A common practice is to mix cherry with another wood. If you find the flavor of cherry too mild, mix in a stronger flavored wood such as hickory, oak or pecan. Some pitmasters will throw in a chunk of cherry wood purely to give the meat some color.
Fruit woods like apple or cherry are the perfect smoking wood for meat with delicate flesh like fish, chicken and turkey. If you were to use a stronger wood on those meats, the flavor would be too overpowering. Cherry is always a safe bet and can be used on just about anything.
Where to buy cherry wood. You won’t have any trouble finding cherry wood because it’s one of the most popular smoking woods. If you prefer shopping online, you can find all the cherry wood varieties on Amazon, including chunks, cherry wood pellets or cherry wood chips.
5. Mesquite
Mesquite is by far the strongest flavored smoking wood, and you will find this wood used mostly in Texas and Arizona barbecue. You either love or hate mesquite. It’s an acquired taste and most people find it too overbearing because it can make the meat taste bitter. Be sure to use mesquite with caution because it will overpower the more sensitive meats like turkey or fish. Mesquite is a great match for brisket, ribs and tougher cuts of meat.
You can also use mesquite for hot-and-fast cooking and give your steak quick shot of smoke. Overexposure to mesquite may ruin your meat, but some people prefer to use it in shorter bursts. If you’re grilling and want to throw a few chunks of mesquite onto the fire, there aren’t many other woods that can infuse smoke flavor into meat in a quick burst like mesquite. If you want to try this method, throw a few chunks of mesquite onto the coals when you are cooking over a charcoal grill. Another way is to use a smoking tube or a smoke box with mesquite chips when grilling.
6. Apple
Apple wood is a common smoking wood and almost always available in hardware stores and barbecue sections. Apple probably has the strongest smoke flavor of all the fruit woods, but is still mellow and has a hint of sweetness.
Some people can taste a hint of sweetness with apple wood, while others can’t taste a sweet flavor at all. Wood doesn’t necessarily taste like the fruit the tree produced, it could just be psychological. Either way, apple is an excellent smoking wood that blends wonderfully with chicken, pork, fish and turkey. Apple wood is a safe option, no matter what you are smoking. The apple cherry combination is one of my favorite woods parings for poultry.
You won’t have any trouble finding apple and your local barbeque supplies store. And all the different wood types are available online. Amazon sells all the apple wood varieties in pellets, chunks and chips. Other Smoking Woods
More Wood Flavors
| Wood | Flavor | Best Used With |
|---|---|---|
| Acacia | Milder than mesquite, similar in flavor | Red meat, versatile |
| Alder | Mellow smoke | Delicate meats, fish, poultry |
| Almond | Sweet, nutty | All meats |
| Apricot | Sweet | Fish, poultry, mixed with stronger woods |
| Ash | Light, unique flavor | Delicate meats, especially fish and poultry |
| Birch | Similar to maple | White meats |
| Blackberry | Sweet, mild | Game birds |
| Cottonwood | Versatile, mostly used as fuel | Mixed with other woods for extra flavor |
| Crabapple | Sweet, mild | Poultry, pork |
| Grapevines | Rich, sweet | Most meats |
| Lilac | Light, floral | Soft flesh meats |
| Lemon | Moderate, slightly fruity | Most meats |
| Maple | Sweet, mild | Turkey |
| Mulberry | Mild, sweet | – |
| Orange | Similar to apple, pear, and other fruit woods | Fish, poultry |
| Pear | Soft, sweet | Chicken, pork |
| Peach | Mild, sweet | Delicate meats |
| Plum | Subtle, sweet | – |
| Nectarine | Sweet, mild | Delicate meats |
| Walnut | Strong | Beef, pork, game meat, mixed with fruit wood |
Jack Daniels Wood Chips
Made from old whiskey barrels which are made of oak. Jack Daniels Smoking Chips add a distinct, sweet, smoke flavor to meat. Some people find the smoke flavor to be strong, but others swear by it.
Mixed Wood Pellet Blend
There are some good pellet mix blends out there, such as the Signature Blend by Traeger, that combine hickory, maple, and cherry hardwoods. These blends are versatile with all meats and won’t overpower anything with too much smoke flavor.
Variety Wood Packs
You could easily spend hundreds of dollars buying different bags of wood and it may take a while to find your favorite flavors. If you don’t want to waste money on various woods, consider buying small wood samples and use them on the grill in a smoke tube or wrapped in foil.
Amazon sells wood variety packs that allow you to sample all the different wood flavors. This is a great way to figure out what wood suits you and your family. Western makes a variety pack with 4 different wood chips; apple, mesquite, hickory and cherry. Camerons makes a huge wood chip gift pack with Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory and Mesquite. If you’re interested in sampling different pellet flavor for your pellet grill, BBQ’s Delight sells a 6-pack of Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniels.
Avoid These Woods
There are several trees that contain harmful chemicals and can be harmful. There are many more, but here is a list of some woods that are NOT suitable for smoking meat:
- Pine
- Spruce
- Redwood
- Cypress
- Cedar
- Elm
- Eucalyptus
- Sassafras
- Sycamore
- Liquid Amber
