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. |