wood for smoking | Smoked Pork Butt

Smoking Woods

The type of wood to use in smoking depends somewhat on food you are cooking and somewhat on personal preference. Traditional pairings though, such as salmon with alder wood, and hickory with pork ribs exist for a reason. Woods which impart a strong flavor such as Mesquite tend to work better with larger pieces of meats such as pork butt and pork ribs. Woods which produce a milder flavor pair better with more delicate cuts of meat and fish.

Alder has a light flavor that works well with fish and poultry. It produces a sweet mild taste. Indigenous to the pacific northwestern United States, it is the traditional wood for smoking Salmon.

od with all meats. Almond is similar to Pecan

Apple is light and sweet. Works well with chicken turkey and pork. Apple is also good for ham.

Cherry gives a sweet, light and fruity flavor. that goes well with everything. This is a very popular wood for smoking. Some people like to combine this cherry with a stronger wood like oak.

Hickory is both strong and sweet, but milder than mesquite. Be careful not to use to much. It’s good with beef and lamb and especially pork.

Maple, has a sweet and light taste that is excellent with poultry , ham, and vegetables.

Mesquite is probably one of the strongest woods. It is best used when cooking for a short time. Use with beef, chicken, and fish. Remember a little goes a long way.

Oak is strong but still good for smoking large pieces of meat for long periods. It will produce a medium to heavy flavor, but not overpowering. Oak is probably the most versatile of woods. For many it is the preferred wood for smoking brisket.

Pecan is said to be preferred by proffesional chefs. It burns cool and can be descibed as sweet and rich in flavor. A smother version of hickory it can be used to smoke larger pieces of meat for longer periods