Wood Use Smoking Chart

Wood Type: Characteristics: Use With:

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ALMOND:

Nutty and sweet smoke flavor, light ash

All Meats

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APPLE:

Slightly sweet but denser, fruity smoke flavor

Beef, Poultry, Game Birds, Ham.

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APRICOT:

Milder and sweeter than Hickory

Great on White or Pink meats; Chicken, Turkey, Pork, Fish

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CHERRY:

Slightly sweet; Fruity smoke flavor

All Meats

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GRAPE:

Aromatic, similar to fruit wood

All meats

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MAPLE:

Mild smoke flavor, somewhat sweet

Pork, Poultry, Cheese, Vegetables, Small Game Birds

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OAK:

Similar to Mesquite, but lighter; heavy smoke flavor.

Red Meat, Pork, Fish, and Big Game; Red Oak recommended for Ribs

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PEACH:

OUR MOST POPULAR WOOD!!

Slightly sweet, woodsy flavor, milder and sweeter than Hickory

All Meats, Great on White and Pink Meats; Especially Chicken, Turkey, Pork, and Fish.

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PEAR:

Slightly sweet,woodsy flavor.

Poultry, Game Birds, Pork.

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PECAN:

Sweet and mild with a flavor similar to Hickory but not as strong, Tasty with subtle character; an all around superior smoking wood; Smoke the shells as well

Most meats, Especially Poultry, Beef, Pork, Cheese

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PLUM:

Milder and Sweeter tan Hickory

Great on White or Pink Meats, Especially Chicken, Turkey, Pork, Fish

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HICKORY:

Most popular of all woods. Pungent, smoky, bacon like flavor- Most common wood used

Pork, Ribs, most meats.

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