Wood types

In this blog I will identify the most common woods used for smoking, the flavor intensity, and the meats they are best suited for.

 

Wood Strength Profile Beef Pork Chicken Seafood
Apple Mild Fruity, sweet flavor xx xx xx xx
Cherry Mild Rich fruity sweet flavor x xx xx x
Hickory Strong Strong smokey flavor (thing bacon) xx xx x
Maple Medium/Mild Subtle sweetness x x x x
Mesquite Strong Powerful smokey/earthy xx x x
Oak Medium Traditional smoke flavor xx x x x
Pecan Mild a smoother tasting smoke similar to Hickory only milder xx xx xx x
Walnut Strong Very bitter – best when mixed with other woods such as Oak x x
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xx = Recommended
x = Approved

!!DO NOT smoke meat with PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc. Also ELM, EUCALYPTUS, SASSAFRAS, SYCAMORE and LIQUID AMBER.  The pitch (resin) in these woods that come out when burnt negatively affect the taste (and in some cases are even poisonous).

I hope you find this guide helpful.  Please drop me a line if you have questions.  I always want to hear from my readers!

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