It gives a pleasing taste with a pleasing aroma with a hint of sweetness, best used on fish and good on pork, and poultry. Alaskan Alder is great for smoking Salmon.
It gives a nutty sweet smoke flavor and is good on all meats.
It is a very mild wood and gives a slightly fruity favor and woodsy flavor. Best used on poultry, wild game birds and turns the skin dark brown. Also good on ham, pork and beef.
It’s flavor is milder and sweeter than Hickory and good on most meats.ASH
It burns fast and burns hot. It has a distinctive flavor. Best on Venison.
It gives a delicious medium smoked flavor and is specially suited for grilling chicken.
BIRCH MAINE GOLDEN
Very delicate slightly sweet. Good with fish, pork, poultry, lamb, goat and light-meat game birds. Traditionally used to smoke Salmon.
Fragrant and sweet, ideal for cooking fish & beef.
CHERRY or BLACK CHERRY
Somewhat like apple but gives a sweet fruity smoke flavor, but can be slightly bitter, if to much used. Most comes from Chokecherry trees. Best used on poultry and turns the skin dark brown, but good on most meats.
Slightly sweet nutty smoke flavor. Good with most meats.
There are different types, but all give off a lot of smoke. Generally, all give a rich and fruity flavor to fish and poultry.
Guava is a fruit wood from Hawaii and other tropical regions. Its semi-sweet aroma goes well with beef, pork, lamb, poultry, and fish.
Gives off a strong and heavy bacon flavor to Pork, Ham, and Beef. One of the most commonly used woods, but use wisely. Considerd the “King of Woods”.
HERBS & SPICES
Adding herbs and spices to your fire can enhance the flavor. You should soak them first. They are best, if added the first 30 minutes. Some herbs and spices you can add are; garlic, peppers, lemon, lime, onion, and thyme. You can add as a herb or in a spice form.
JACK DANIEL’S BARREL CHUNKS OR CHIPS
Made from 100% recycled Jack Daniel's Oak Aging Barrels and gives a distinctive flavor to beef, poultry and especially pork and ribs.
Kiawe is indigenous to Hawaii and is related to mesquite. It's sweet and strong and works well with beef, fish, or poultry.
Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork and poultry.
Gives very light flavor with a hint of floral. Best on Seafood and Lamb.
Wonderful taste for Fish, Bacon, cheese, pork, pork roast, Jerky., or small game birds. Gives a mild smoky sweet flavor.
MAINE SUGAR MAPLE
Mildly smoky, sweet flavor. Good with lamb, pork, goat, poultry, cheese, vegetables and small game birds.
It is a very hot burning wood. It gives an earthy honey flavor with a slight bitter aftertaste, if to much is used. Good on most meats, especially beef, steak, fish, and vegetables. Also good on poultry, duck, or lamb.
Great for dark meats, but best on Chicken or Fish. Also good on beef, poultry, game birds, pork (particularly ham). Sweet flavor and reminds one of apple.
The flavor is milder and sweeter than hickory and good on most meats.
Red oak is similar to mesquite and white oak is milder. A very commonly used wood, because it is a lighter version of mesquite. Great on red meat, pork, fish, and heavy game. Considerd the “Queen of Woods”.
Wood from wine or whiskey barrels cut up into shavings, chips, or chunks. Gives a spicy and peppery taste with a decided wine or whiskey taste. Use on beef & pork.
The smoke favour is similar to mesquite, but distinctly lighter. Delicious with poultry.
Medium smoke flavor with a hint of fruitiness. Excellent on beef, pork, and poultry.
Gives a mild sweet fruity flavor with a pleasant woodsy aroma flavor. Primarily used on Poultry, Pork, or Fish.
It adds sweetness to Pork, Chicken, Fish, game birds, or meats. Gives a nice easy flavor. A common smoking, because it gives a woodsy flavor, wood. Similar to apple.
It gives a nutty sweet flavor and is a cool burner with a subtle caricature taste. Use on steak, ribs, beef, and also good on most other meats and poultry. Pecan is the best for that beautiful golden-brown turkey skin. You can also recycle your pecan shells for smoking. Similar to hickory, but not as strong.
PLUM or PRUNE
It gives a mild sweet taste and sweeter than hickory. Good on most meats.
Excellent wood, burns slow, high heat, and similar to hickory. Good flavor.
It is a smoky wood, with a mellow and lightly sweet taste. Best on Fish & Beef.
High heat and gives any meat a mild flavor, but take off bark.
It gives a heavy smoke flavor and bitter, if used alone. Best to mix with pecan or apple.
WINE SOAKED WOOD
Use Chardonnay soaked chunks or chips on halibut, tuna, turkey, chicken and pork. Use Cabernet soaked chunks or chips on beef and lamb. Red Wine Oak Barrel are good to use for flavor.
*** CAUTION: NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN WOOD. THEY ARE UNACCEPTABLE FOR GRILLING OR SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND RESINS. ONLY USE HARDWOODS FOR SMOKING AND GRILLING