Hi Rich et al.
Attached is a listing of various woods and their characteristics that's been floating around for years. Can't remember who composed it but it's interesting to read and very helpful in choosing combinations or individual species.
Enjoy,
elliot
WOOD SMOKE CHARACTERISTICS
ALDER
Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
ALMOND
A sweet smoke flavor, light ash. Good with all meats.
APPLE
Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and
pork.
ASH
Fast burner, light but distinctive flavor. Good with fish and red meats.
BIRCH
Medium-hard wood with a flavor similar to maple. Good with pork and poultry.
CHERRY
Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is
the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.
COTTONWOOD
It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some
chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.
CRABAPPLE
Similar to apple wood.
GRAPEVINES
Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and
lamb.
HICKORY
Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy
bacon flavor. Good with pork, ham and beef.
LILAC
Very light, subtle with a hint of floral. Good with seafood and lamb.
MAPLE
Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
MESQUITE
Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.
MULBERRY
The smell is sweet and reminds one of apple.
OAK
Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes
the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat,
pork, fish and heavy game.
ORANGE, LEMON and GRAPEFRUIT
Produces a nice mild smoky flavor. Excellent with beef, pork,
fish and poultry.
PEAR
A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.
PECAN
Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry,
beef, pork and cheese. Pecan is an all-around superior smoking wood.
SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE
Great on most white or pink meats,
including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
WALNUT - ENGLISH and BLACK
Very heavy smoke flavor, usually mixed with lighter woods like
almond, pear or apple. Can be bitter if used alone. Good with red meats and game.
Wood from the following trees is suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE,
MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit trees (i. e. pear and cherry) are also
suitable BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and
WILLOW.
