BBQ Smoking Wood ? Guide

Smoking wood for barbeque is a must if you are cooking low and slow.  The only question is “what kind of BBQ wood do you use?”

The answer is a matter of taste and what’s available.   In the South East the mainstay is Hickory.  In Texas it’s all about Mesquite.     Some swear by Oak or the sweet smell of Apple wood.   To make it even more complicated others will mix a combination of woods or use aged oak whiskey barrels!

Here’s a quick guide on where to start when you’re picking wood.

Cooking Wood Chart



Acacia
Mesquite Family – Strong
Most meats, beef, vegetables


Alder
Delicate with a hint of sweeness
Fish, pork, poultry, light meat game birds, great with Salmon


Almond
Nutty & sweet smoke flavor, light Ash
Good with all meats


Apple
Slightly sweet, but dense, fruity smoke flavor
Beef, poultry, game birds, pork and ham


Apricot
Milder flavor and sweeter than Hickory
Good on most meats


Ash
Fast burning, light but distinctive flavor
Good with fish and red meats


Birch
Medium hard wood with a flavor like Maple
Good with pork and poultry


Cherry
Slightly sweet, fruity smoke flavor
Good with all meats


Cottonwood
Very subtle in flavor
Good on 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, especially pork and ribs – Most popular in the South


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
Mild smoky, somewhat sweet flavor
Good with pork, poultry, cheese, vegetables and small game birds


Mequite
Strong, earthy flavor
Most meats, especially beef, most vegetables – Most popular in Texas


Mulberry
Sweet smell and reminds one of apple
Beef, poultry, game birds, pork and ham


Nectarine
The flavor is milder and sweeter than Hickory
Good on most meats


Oak
The second most popular wood, 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 and pork


Pecan
More like Oak than Hickory, but not as strong
Good on most meats


Plum
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 or not aged
Good with red meats and game







NOTES:
New Variation: Whiskey Barrell – Aged Oak from Jack Daniels barrells