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Wood Types And Flavor


  1. Wood for smoking
    8.1 Types of wood suitable for smoking
    • Pat Lehnherr--
      • ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
      • ALMOND - A nutty and sweet smoke flavor, light ash, very much like pecan. Good with all meats.
      • APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.
      • ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.
      • BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood like hickory or mesquite. Can be bitter if used alone. Good with red meats and game.
      • CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry trees. Good with poultry, pork and beef (turns skin brown).
      • GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.
      • HICKORY - Most commonly used wood for smoking. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.
      • LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.
      • MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
      • MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.
      • OAK - Heavy smoke flavor. Red oak is good on ribs, white oak makes the best coals for longer burning. Good with red meat, fish and heavy game.
      • ORANGE and LEMON - Light and citrusy. Good with pork and game birds.
      • PEAR - A nice subtle flavor. Much like apple. Excellent with chicken and pork.
      • PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character. Good with steaks, ribs, and cheese.
      • SWEET FRUIT WOODS - Apricot, Plum, Peach Great on most white or pink meats, including chicken, turkey, pork, fish. The flavor is milder and sweeter than hickory.

Comments (4)

This list is already a Wiki-
Both versions were originally posted here-
Many BBQ forums use this list without proper attribution
Peach and Hedge also have a good flavor to them
use a little dry corn cob not the ones you alread ate but the ones still in field adds a nice flavor to the meat
Thanks for the corn cob tip.  We have plenty of that to try.  Probably pretty smokey.
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