Types of Wood

smoker cooker types of wood fuel


Flavor: Light, delicate, slightly sweet
Red Alder – west coast North America
Black Alder – EuropeExcellent with Fish
Great with Chicken and Pork


Flavor: Nutty and sweet
Native to Mediterranean & Middle East
Also found in California
Great with All meats


Flavor: Light, fruity, sweet aroma
Mixes well with Oak and Cherry woods.
Found in: CA, CT, MD, MI, MN, NY, NJ, OH, PA, VT, VI, WA + New England
Commonly used with Pork and Poultry
Also used with Beef


Flavor: Mild and sweet
Great with Most meats


Flavor: Distinctive flavor
-Burns FAST-
Eastern, Western and Southwestern North America
Europe, North Africa, Southwest Asia
Great with Fish and Red Meats


Native to North America, Asia


Flavor: Slightly sweet, fruity flavor
Great when mixed with Oak and Apple.
Northern Hemisphere
Sweet Cherries, Sour Cherries and Tart Cherries
Black Cherry – eastern North America
Pin Cherry – northern regions of North America
Excellent with Chicken
Great with Beef, Poultry, Pork


Flavors: Orange, Lemon, Grapefruit, Limes
Flavored Woods [Whisky Barrels]
Flavors: Whisky, bourbon, and oak flavors
Great with Anything
Flavored Woods [Wine Barrels]
Flavors: Wine and oak flavors
Great with Beef, Chicken, Turkey

Grape Vines

Flavor: Aromatic similar to fruit woods
Great with Turkey, Chicken, Beef


Flavor: Semi-sweet
Great with Beef, Fish, Lamb, Poultry, and Pork


Flavor: Smoky, bacon-like flavor.
Most popular Smoked Wood.
Great when mixed with Oak.
Great with Beef, Chicken, Pork

Honey Locust


Flavor: Mild, slightly sweet, smoky flavor
Great with Ham, Poultry, Vegetables


Flavor: Sweet, delicate smoky flavor
Great with Beef, most meats, most vegetables



Flavor: Medium smoky flavor.
Mixes well with Apple, Cherry and Hickory.
Red Oak
Southern Red Oak
Scarlet Oak
Pin Oak
Shumard Oak
eastern black oak
White OakPopular with all meats.
Great with Beef, Poultry, Pork

Red Oak

north eastern USA
As far south as Georgia
State Tree of NJ


Flavor: Slightly sweet woodsy
Peach trees can grow in USDA Zones 5 to 8, but do especially well in Zones 6 and 7.
Great with Poultry, Pork


Flavor:Slightly sweet woodsy
Great with Poultry, Pork


Flavor: Mellow, nutty flavor. More subtle then hickory
Great with Chicken, Fish, Lamb, most Meats, Pork


Flavor: Mild, musky, sweet like root beer
Great with Beef, Pork and Poultry


Flavor: Tangy, spicy flavors.
Remove salt; wash and air dry
Commonly used with New England Clambakes; Lobsters, crab, shrimp mussels, clam

Walnut (Black)

Flavor: Strong, slightly bitter. Mixes well with fruit and nut woods.
Arizona Black Walnut (AZ, NM, OK, TX, UT)
Black Walnut (North America)
Brazilian Walnut (Argentina and Bolivia)
Butternut (Eastern North America)
California Black Walnut (CA)
English Walnut (Europe & Asia)
Texas Black Walnut (KA, NM, OK, TX)
Found in USDA Zones 10-11.
Great with Red meats and game


Forms of Wood – your smoker cooker can handle kindle wood, wood logs, slabs of wood, chunk, chips and wood pellets. A hard wood in a chip form will burn hot and fast whereas larger chunks or logs will last longer.

Where to Buy – Local or fallen backyard trees. Local hardware stores. You can even buy online, search for barbecue wood or specialty wood types, wood chunks or wood chips.
Hard Wood is perfect for smoker cookers. It will burn at a high heat, deliver a perfect smoke and not burn out to quickly.
Avoid – cedar, cedar, elm, fir, pine woods, old mold covered wood, lumber scraps, painted wood or wood treated with chemicals. They could make you sick.

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