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Woods For Smoking
Spring Chicken
Posts: 10,255
As often happens I was up anyway checking the plumbing so I went looking for something on my computer and ran across this. Thought it might be helpful. I don't recall where it originated.
Woods for smoking:
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.
Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.
You're welcome.
Spring "Smoke 'em If You Got 'em" Chicken
Spring Texas USA
Woods for smoking:
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.
Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.
You're welcome.
Spring "Smoke 'em If You Got 'em" Chicken
Spring Texas USA
Comments
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Great list, sir.
I received some persimmon chips as a bonus the last time that I ordered from Uncle Robby's online. I've only used it once, with some DO Chili and am curious to know what other eggheads like to pair persimmon with.
I'll second the vote for Jack Daniels Oak chips. I wish I could get it in chunks. I think Nature Boy has a recipe that uses chunks and I've been meaning to ask him if he's still able to find them.
Cheers,
Joe -
No cinnamon wood listed I see. Also, cooking with mango wood is like cooking with poisen ivy . Found out that from an egger this last weekend.
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Excellent information. Thanx for the post.
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No sugar cane :ohmy:
:ermm: Sugar cane is not a wood silly boy :huh:
:unsure: -
I have several persimmon trees on my place so have an ample supply. Since I have a supply it is my 'go to' wood. I have used it on just about everything with good results, well I don't remember ever using it with fish. It is a pretty mild flavor like most fruit woods. Sometimes I will mix with pecan or hickory if I want a little stronger smoke flavor. Mike
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thank you
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I really like apricot wood. Found a tree someone had cut down and put it out to be picked up by the trash man. I became the TRASHMAN that day. :laugh: :laugh: I cut it into rounds and then split it. Works great.Dave San Jose, CA The Duke of Loney
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Thanks for the index! That would almost qualify as a recipe. I just got some fig wood off a farm in Washington,La. Most of it was sucker trimmings but I did get a good bit of 2-3 inch branches. Probably will try some on a pork loin :woohoo: If anyone has any suggestions, I'm all ears.
Cest bon! -
Great list!! Thanks for posting!
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