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