Nectarine Smoking Wood

The flavor is milder and sweeter than hickory. Great on most white or pink meats, including chicken, turkey, pork and fish.

Mulberry Smoking Wood

A mild smoke with a sweet, tangy, blackberry-like flavor. Similar to apple Good with Beef, poultry, game birds, pork (particularly ham).

Mesquite Smoking Wood

Strong earthy flavor. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb. Burns hot and fast and it probably the strongest flavored wood. Good… Read more »

Maple Smoking Wood

Mildly smoky, somewhat sweet flavor. Maple adds a sweet, subtle flavor that enhances the flavor of poultry and game birds, and outstanding for planking for those that don’t like cedar plank salmon. Mates well with poultry, ham, cheese, small game birds, and vegetables. Wonderful for smoked turkey!  

Hickory Smoking Wood

The most common hardwood used, even more so than apple and cherry. Sweet to strong, heavy bacon flavor. Good for all smoking, particularly pork and ribs.

Grapevine Smoking Wood

Tart, aromatic, but can be a heavy flavor so don’t overdo it. Use sparingly on poultry or lamb but otherwise if used in moderation is good with red meats, pork and game.

Cherry Smoking Wood

The second most used fruit wood. Slightly sweet fruity smoke that’s great with just about everything. It can blacken the skin of poultry making it look unappetizing, but will still taste great.  It’s an excellent candidate to mix with a lighter wood like apple or apricot to reduce the blackening.  What blackens the skin of… Read more »

Apricot Smoking Wood

Great substitute for apple as it is also milder and sweeter than hickory. Good with all meats.

Apple Smoking Wood

Probably the most used fruit smoke wood. The flavor is milder and sweeter than hickory. Ornamental apple trees like crab apple can be used as well. Good with all meats.