Wood Flavor Guide for Smoking Meats

Tuesday, March 15, 2011 @ 07:03 PM

When using a BBQ smoker, it is always good to get an idea of the types of woods that produce certain flavors, and what meats they pair well with.

Two very popular woods that are used to smoke meat are hickory and mesquite. They are both readily available at your local box store or hardware store.

Hickory wood produces a pungent, smoky, bacon-like flavor. This pairs well with all types of meat like poultry, beef, pork, ham and fish.

Mesquite produces a  sweet and delicate flavor. The flavor pairs particularly well with poultry, beef and even lamb.

Your fruity woods produce a sweet and delicate flavor. Cherry and apple wood pair perfectly with pork. They also go well with poultry and the apple wood pairs well with fish as well.

Maple wood gives off a sweet yet subtle flavor of smoke. You might try pork and poultry here.

Pecan wood produces a bold and hearty flavor. Poultry, fish, and pork are great options here.

Alder is a favorite of the natives in the Pacific Northwest to smoke salmon and halibut with. It gives off a delicate woody, smoke flavor.

Most fruit and nut woods are great for smoking meat. Some hardwoods like oak are great as well. Just stay away from high resin producing woods like pine. Not only can they be deadly, they can make your food bitter as well.

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