Wood

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

Most Vegetables and meats, Especially Beef

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.

A nutty and sweet smoke flavor, light ash.

Good with all meats.

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 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.

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

Good with all meats.

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.

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.

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

Good with all meats.

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 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.

Medium smoke flavor with a hint of fruitiness.

Excellent with Beef, Pork and Poultry.

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

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

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.

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

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

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.

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

Works well with Poultry.

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.

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.

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.

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.

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

Very good with Beef, Pork and Poultry.

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.