Blog
Choosing wood for smoking
At All Things BBQ we get a lot of questions about which wood to use for different types of meat so here are some basic guidelines:
- Apple delivers a sweet, mild flavor which goes well with poultry and pork.
- Cherry also has a sweet, mild flavor that goes well with virtually everything. This is one of the most popular smoking woods. Hint: often combined with hickory.
- Maple, like fruit wood, gives a sweet flavor that is excellent with poultry, ham, and salami.
- Pecan imparts a rich, sweet smoke flavor. It is similar to hickory yet a bit milder,
- Hickory produces a robust smoke flavor with just a hint of sweet. A good choice for pork, beef, and lamb.
Ask around and see what wood your favorite BBQ restaurant uses and then do some experimenting in your own pit. Don’t be afraid to start with hickory and then mix in some fruitwoods to produce a lightly mild, fruity flavor.
Published: 06/18/10
