Wood

Types of Fuel

Recommended for Smoker Cooker Fire Box

Barbecue woods in great flavors will enhance your outdoor cooking experience.

Woods in:

• Chips
• Chunks
• Split Wood
• Natural Lump Charcoal

ACACIA

Same family as mesquite. Acacia has a flavor similar to mesquite but not quite as heavy.

Most Vegetables and meats, Especially Beef

ALDER

Very delicate with a hint of sweetness. Serve chutney made from the same fruit to accentuate the flavor even more.

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. Serve chutney made from the same fruit to accentuate the flavor even more.

Beef, Poultry, Game Birds, Pork (particularly Ham).

BIRCH

Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple.

Beef, Poultry, Game Birds and Pork.

BLACK CHERRY

Slightly sweet, fruity smoke flavor. Serve chutney made from the same fruit to accentuate the flavor even more.

Good with all meats.

BLACK WALNUT

Black walnut is a strong cousin of Hickory. Mix with lighter woods like almond, pear or apple, can be bitter if used alone. An intense smoke that is slightly bitter like walnuts.

Easily overpowers Poultry. Good on red meats like Beef, Pork, Venison and other Game meats.

CEDAR

White or Red Cedar are most often available.  They provide a distinctive and aromatic flavoring for a variety of foods.

Cedar Plank for flavor only!! Do not burn!! Poultry, Pork and Beef. Salmon and other fish are often grilled with a Cedar Plank.

CHERRY

Slightly sweet, fruity smoke flavor. Serve chutney made from the same fruit to accentuate the flavor even more.

Good with all meats.

COTTONWOOD

Softer than alder and very subtle. Use for fuel but use some (hickory, oak, pecan) for extra flavor.

Good for all meats, especially Pork and Ribs.

HICKORY

Hickory is common in the South, but is popular in many regions. It is used just as often as oak. Hickory has a strong smoky bacon flavor.

Good for smoking all meats, especially Pork, Wild Game, Chicken and Ribs.

LIME

Medium smoke flavor with a hint of fruitiness.

Excellent with Beef, Pork and Poultry.

MAPLE

Mildly smoky, somewhat sweet flavor. Maple chips add a sweet, subtle flavor.

Good with Pork, Poultry, Cheese, Vegetables and Small Game Birds.

MESQUITE

Strong earthy flavor. One of the most popular woods in the country. Sweeter and more delicate than hickory

Good with most meats, especially Beef and most Vegetables.

MULBERRY

A mild smoke with a sweet, tangy, blackberry-like flavor.

Good with Beef, Poultry, Game Birds, Pork (particularly Ham).

OAK

Site #1 Information  - Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Oak gives food a beautiful smoked color.

Site #2 Information  - Although oak is strong, it's not overpowering in its intensity. The mild smoke somewhat takes the middle ground as it's lighter than hickory but stronger than apple or cherry.

Many barbecue experts agree that red oak is best for smoked meats.

Good with red meat, Pork, Fish and Heavy Game.

OLIVE

The smoke flavor is similar to mesquite, but distinctly lighter.

Works well with Poultry.

ORANGE

A tangy, citrus smoke. Medium smoke flavor with a hint of fruitiness. Orange gives food a golden color. Produces a nice mild smoky flavor.

Excellent with Beef, Pork and Poultry.

PEACH

Slightly sweet, woodsy flavor. Milder and sweeter than Hickory.

Great on most white or pink meats, like Chicken, Turkey, Pork and Fish. However, can be used well with all meats.

PECAN

Similar to Hickory, but not as strong. Try smoking with the shells as well. Gives a delicate Pecan flavor.

Good for Poultry, Game Birds and Pork. However, especially good for Golden Brown Turkey.

RED OAK

Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Oak gives food a beautiful smoked color.

Great for Beef and Pork.

SASSAFRAS

A mild, musky, sweet smoke with a root beer aftertaste.

Very good with Beef, Pork and Poultry.

WALNUT

Very heavy smoke flavor, usually mixed with lighter woods like almond, apple, pear or pecan. Can be bitter if used alone.

Good on red meats like Beef, Pork, Venison and other Game meats.

FAQ

• Forms of Wood– your smoker cooker can handle kindle wood, wood logs, slabs of wood, chunk, chips and wood pellets. A hard wood in a chip form will burn hot and fast whereas larger chunks or logs will last longer.
• Where to Buy – Local or fallen backyard trees. Local hardware stores. You can even buy it online, search for barbecue wood or specialty wood types, wood chunks or wood chips.
• Hard Wood - Perfect for smoker cookers. It will burn at a high heat, deliver a perfect smoke and not burn out to quickly.
• Avoid– Cedar,  elm, fir, pine woods, old mold covered wood, lumber scraps, painted wood or wood treated with chemicals. They could make you sick.
• Cedar Plank for flavor only!! Do not burn!!