WOODS TO USE
Source of Recipe
Aunt Saunny
WOODS TO USE
There are many types and kinds of woods used in making the
beloved Q.
Here is a list to give you some information about the more common
types
used.
Wood type Characteristics Use with
Acacia From the same family as mesquite, but not as strong. Most
meats,
especially beef. Most vegetables.
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. Good with all
meats.
Apple Slightly sweet but denser, fruity smoke flavor. Beef,
poultry, game
birds, pork (particularly ham).
Apricot The flavor is milder and sweeter than hickory. Good on
most meats.
Ash Fast burner, light but distinctive flavor. Good with fish and
red
meats.
Birch Medium hard wood with a flavor similar to maple. Good with
pork and
poultry.
Cherry Slightly sweet, fruity smoke flavor. Good with all meats.
Cottonwood Very subtle in flavor. Good with most meats.
Grape vines Aromatic, similar to fruit woods. Good with all
meats.
Grapefruit Medium smoke flavor with a hint of fruitiness.
Excellent with
beef, pork and poultry
Hickory Pungent, smoky, bacon-like flavor. The most common wood
used! Good
for all smoking!
Lemon Medium smoke flavor with a hint of fruitiness. Excellent
with beef,
pork and poultry
Lilac Very light, subtle with a hint of floral. Good with seafood
and lamb
Maple Mildly smoky, somewhat sweet flavor. Good with pork,
poultry, cheese,
and small game birds
Mesquite Strong earthy flavor. Most meats, especially beef. Most
vegetables.
Mulberry The smell is sweet and reminds one of apple. Beef,
poultry, game
birds, pork (particularly ham).
Nectarine The flavor is milder and sweeter than hickory. Good on
most
meats.
Oak The second most popular wood to use. Heavy smoke flavor. Red
Oak is
considered the best by many pitmasters. Good with red meat, pork,
fish and
heavy game.
Orange Medium smoke flavor with a hint of fruitiness. Excellent
with beef,
pork and poultry
Peach Slightly sweet, woodsy flavor. Good on most meats.
Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork.
Pecan Similar to hickory, but not as strong. Good for most needs.
Plum The flavor is milder and sweeter than hickory. Good on most
meats.
Walnut Very heavy smoke flavor, usually mixed with lighter wood
like
pecan or apple. Can be bitter if used alone. Good with red meats
and game.
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