Rubs & Sauces








Fish & Seafood




Side Dishes

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