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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