The Wood Library

Alder is the most delicate of the smoking woods. It is the traditional choice for smoking salmon in the Pacific Northwest. Its light smoke profile won’t overwhelm the natural flavors of seafood or lean poultry.

Apple wood is the most popular of the fruit woods. It provides a subtle, sweet smokiness that doesn’t overwhelm delicate meats like chicken or pork. It takes a long time to permeate the meat, making it ideal for longer cooks where a mellow flavor is desired.

Cherry is highly versatile and prized for the beautiful dark red color it imparts to the bark of the meat. Its flavor is sweet and mild, similar to apple, but with a slightly more complex character. Many pitmasters mix cherry with hickory or oak for a balanced flavor and great aesthetics.

Grapevines produce a lot of smoke and a very distinct, tart flavor profile. They are excellent for lamb or beef but should be used sparingly as they can become overwhelming quickly due to the high volume of smoke they produce.

Hickory is the king of BBQ woods in the South. It provides a distinct ‘bacon’ flavor but can become bitter if you use too much or have ‘dirty’ smoke.

Maple wood provides a subtle, sweet smoke that is reminiscent of maple syrup (though not as intense). It is excellent for smoking ham, bacon, or poultry, and it gives a golden-brown color to the skin.

Mesquite is the strongest of all smoking woods. It burns very hot and produces a heavy, distinct smoke. Because of its intensity, it is best used for quick-cooking meats like steaks or in small amounts for longer smokes. Overusing mesquite can lead to a bitter, acrid flavor.

While Post Oak is a specific variety, general Red or White Oak is also excellent. It is stronger than fruit woods but milder than mesquite or hickory. It is a very reliable ‘workhorse’ wood that provides a traditional BBQ flavor profile.

Peach wood is a southern favorite that imparts a very sweet, floral flavor to the meat. Like most fruit woods, it is best for pork and poultry. It produces a light-colored bark and a delicate aroma.

A member of the hickory family, pecan offers a similar flavor profile but is much milder and sweeter. It is a fantastic all-around wood that pairs well with almost anything. It provides a rich, savory smoke that isn’t as ‘sharp’ as hickory.

Post Oak is the ‘gold standard’ for beef. It is mild enough that it allows the flavor of the meat to remain the star, but it provides a clean, distinct smokiness that defines traditional Texas BBQ. It burns very consistently and produces excellent ‘blue smoke’.