| Woods as Flavoring Agents |
| Type |
Properties |
Good With |
| Apple |
Very mild, with a subtle fruity flavor, slightly sweet |
Poultry – turns skin dark brown |
| Cherry |
Similar to apple, but slightly bitter because most cherry wood comes from chokecherry trees |
Poultry – turns skin dark brown |
| Sugar Maple |
Smoky, mellow and slightly sweet |
Fish & Beef |
| Hickory |
The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon flavor |
Pork, Ham, Beef |
| Pecan |
A cool burner, nutty and sweet. Tasty with a lot of subtle character |
Steaks & Ribs |
| Mesquite |
One of the hottest burning woods. Predominately honey, earthy flavor with a slightly bitter aftertaste |
Beef, Fish, Poultry |
| Oak |
A lighter version of mesquite. Red oak is quite similar to mesquite; white oak is milder |
Beef & Fish |
| Alder |
Very delicate, with a hint of sweetness. Hard to find commercially |
Fish |
| Ash |
A fast burner; hot with a light distinctive flavor. Hard to find commercially |
Wonderful for Venison |
| Grape Vines |
Provides a lot of smoke and each variety a bit different. All are generally rich and fruity. Expensive commercially |
Fish & Poultry |
| Lilac |
Very light; subtle with a hint of floral |
Seafood & Lamb |
| Oakies |
Shavings or chips and chunks of wine barrels (usually red wine or whiskey). Spicy and peppery with a decided wine or whiskey taste. Expensive |
Beef & Pork |
| Herb & Spices |
You can add soaked garlic, peppers, onion, lemon pepper, thyme and other herbs and spices directly to your fire. This usually provides a lot of smoke and can be a great flavor enhancer when added during the first thirty minutes of cooking |
All meats and vegetables |
