BBQ - Smoking Woods
Same family as mesquite, but more mild. Similar to Kiawe from Hawaii. Very hot burning wood.
Best for Pork
One of the hottest burning woods. It is slightly sweeter than hickory with an earthy, honey flavor. Compliments beef, pork, lamb, and duck. Remove bark.
Very delicate with a hint of sweetness. Great for smoking salmon, fish, poultry, and light game meat.
Best for Poultry & Fish
Slightly sweet, with a dense, fruity smoke flavor. Good with all meat and poultry, especially ham. May darken poultry skin.
Pungent and smokey, with a hint of bacon flavor. Best with beef, pork, ribs, and ham. Hot, clean burning wood. “King of the smoking woods.”
Red oak is similar to mesquite, but with less flavoring. White oak is the most mild, mainly used for heat as it contains no flavor. Both burn very hot, “Queen of the smoking woods.”
Mild with a subtle sweet flavor. Smells like apricots when cooking. Good with all meats, poultry, and seafood.
Smokey, mellow, and lighty sweet. Maple is great to use with beef, pork, game birds, poultry, cheese, and vegetables. Especially sensational with pork roasts.