Wood List and Combos

[mr bbq]

I pretty sure there is a thread out there with this info, but I'll just check anyway. Does anyone have a list of smoking woods and what woods work well together?

[Jeff T]

Here`s one....

Wood Type and Characteristics
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Acacia: Same family as mesquite, but not as strong.
Most meats, especially beef. Most vegetables.

Alder: Very delicate with a hint of sweetness.
Fish, pork, poultry, and light-meat game birds.

Almond: A nutty and sweet smoke flavor, light ash.
All meats.

Apple: Slightly sweet but denser, fruity smoke flavor.
Beef, poultry, game birds, pork (particularly ham).

Apricot: The flavor is milder & sweeter than hickory.
Most meats.

Ash: Fast burner, light but distinctive flavor.
Fish and red meats.

Birch: Medium hard wood;flavor similar to maple.
Pork and poultry.

Cherry: Slightly sweet, fruity smoke flavor.
All meats.

Cottonwood: Very subtle in flavor.
Most meats.

Grape: vines Aromatic, similar to fruit woods.
All meats.

Grapefruit: Medium smoke flavor; hint of fruitiness.
Excellent with beef, pork and poultry

Hickory: Pungent, smoky, bacon-like flavor.
The most common wood used! Good for all smoking!

Lemon: Medium smoke flavor; a hint of fruitiness.
Excellent with beef, pork and poultry

Lilac: Very light, subtle with a hint of floral.
Seafood and lamb

Maple: Mildly smoky, somewhat sweet flavor.
Pork, poultry, cheese, and small game birds

Mesquite: Strong earthy flavor.
Most meats, especially beef. Most vegetables.

Mulberry: The smell is sweet; reminds one of apple.
Beef, poultry, game birds, pork (particularly ham).

Nectarine: Milder and sweeter than hickory.
Most meats.

Oak: The second most popular wood to use. Heavy smoke flavor.
Red Oak is considered the best by many pit masters.
Red meat, pork, fish and heavy game.

Orange: Medium smoke flavor; a hint of fruitiness.
Excellent with beef, pork and poultry

Peach: Slightly sweet, woodsy flavor.
Most meats.

Pear: Slightly sweet, woodsy flavor.
Poultry, game birds, pork.

Pecan: Similar to hickory, but not as strong.
Good for most needs.

Plum: The flavor is milder and sweeter than hickory.
Most meats.

Walnut: Very heavy smoke flavor, usually mixed with
lighter wood like pecan or apple. Can be bitter if used alone.
Red meats and game.

[jujuboy77]

my favorite is hickory 2/3 and cherry 1/3 mix and if its for beef a packet of jack daniels pellets on top. (1/2 cup wraped on foil)

for chicken i love a mullberry smoke.
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Jp
oklahoma joes longhorn smoker

[Thomas P.]

I alwyas hate when someone says "Hickory tastes like bacon"

BS!!!!

Most bacon is smoked with hickory, meaning that the "bacon" flavor people say they like is actually "Hickory" flavor

'nuff said

...sorry
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[1historybuff]

Quite a list but you left out White Oak, more commonly referred to as "the queen of smokewood" works well with everything burns long and hot and is also excellant for grilling. Has a great flavor too, much more subtle than most people realize.

eM http://www.oakensmokin.com

[gardener]

I agree bacon taste like bacon untill smoked we cured & smoked pork here for 150 yrs. with pecan and I thaught pecan tasted like bacon. SMOKE WITH HICKORY TASTE LIKE HICKORY AS DO OTHER WOODS HAVE THERE OWN FLAVORS
We heat the house with oak, smoke meat w/ pecan & hickory!!!!!!!!
MISSISSIPPI
If ya cant handle tha heat get out the kitchen
[/quote]

[Rub N Smoke]

Go to www.pittsandspitts.com that may help you too.. Happy Q-ing!!
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