Basics of Smoking 2 – Choosing Your Wood

Basics of Smoking part 2 – Choosing Your Wood

Choosing the right wood for your smoker can actually be more important than the smoker itself. Each wood provides not only a unique flavor but also unique cooking characteristics. For example : Mesquite has a strong and distinct flavor but it also burns very hot and very fast so it might be good for flavoring steaks but would not be ideal for a long burn such as would be required for brisket or pulled pork.
Here are some common woods and their flavor characteristics.
  • Alder has a light flavor that works well with fish and poultry.
  • Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin.
  • Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
  • Birch has a similar flavor to maple. This wood is good with pork and poultry.
  • Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
  • Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
  • Crabapple is very similar to apple wood and can be used interchangeably.
  • Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
  • Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
  • Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
  • Pear is similar to apple and produces a sweet, mild flavor.
  • Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
  • Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
  • Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.

Obviously your safest bet would be to purchase prepackaged wood as these will be time tested flavored woods that should be guaranteed to please, but this is not a necessity.

Whatever wood you use be sure to know the source so that if you like it you can find it again.

As always contact Tom @ 215-603-2508 or tom@smokendudesbbq.com with any questions.

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Posted by admin on May 17th, 2010 and is filed under Cookers, Recipe.

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3 Responses to “Basics of Smoking 2 – Choosing Your Wood”

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  3. school grants says:
    May 31st, 2010 at 10:52 pm

    nice post. thanks.