Choose Your Wood Wisely

Not all woods are created equal. Whether you're using chunks or chips, depending on what you're smoking, you'll want to reach for different types of wood. Here's a quick guide to choosing the right wood for the meat you're smoking.

HARDWOODS
Hardwoods are the most commonly used woods for smoking meat. Hardwoods include most common hardwoods are hickory, mesquite, oak, maple and pecan. They burn slowly and release the strongest amount of smoke over a long period of time. This makes them ideal for heavier/denser meats such as brisket or pork butt. 

Hickory is the dominant wood used in Southern BBQ, while Oak is famously used in Texas BBQ. Both of these work beautifully for brisket and heavier pork items.

Maple and Pecan have similar strength, but a slightly sweeter flavor than hickory and oak. Mesquite is also quite strong, but some people find it to be too flavorful and feel like it overwhelms the meat's natural flavor. 

FRUITWOODS
Apple and Cherry are the two most common and popular fruit woods. They carry a lighter, sweeter profile than the hardwoods, making them ideal for lighter meats like chicken and fish. Some like using fruit woods when smoking pork if they're looking for a slightly less smoky flavor.

You can also try mixing the two together when you need the strength of a hardwood but want some of the sweetness of the fruit.