Best wood for smoking meat
Strong woods suit beef and pork; milder woods suit poultry, ham and fish.
| Wood | Flavor | Good with |
|---|---|---|
| Hickory | Strong, bacon-like | Pork, ribs, beef, sausage, poultry |
| Oak | Medium, classic | Brisket, beef, lamb, almost anything |
| Pecan | Medium, nutty and sweet | Pork, poultry, beef, ham |
| Apple | Mild, sweet and fruity | Pork, poultry, ham, salmon |
| Cherry | Mild, sweet; gives a reddish color | Pork, poultry, beef, ham |
| Maple | Mild, slightly sweet | Poultry, ham, pork, fish |
| Alder | Light, delicate | Salmon and other fish |
| Mesquite | Very strong, earthy | Beef, in short cooks, or mixed with a milder wood |
Tips
- Use seasoned hardwood, not softwood such as pine, spruce or fir, which gives off resin that tastes bad and is not safe to burn for food.
- Blending woods is common: hickory with apple, or oak with cherry, balances strength and sweetness.
- Smoke flavor goes on mostly in the first few hours while the meat is cold and moist, so a lot of wood late in a long cook adds little and can turn bitter.
- You want thin, almost clear smoke. Thick white smoke can leave a harsh taste.