Alder
Flavor: Light, delicate, slightly sweet
Red Alder – west coast North America
Black Alder – EuropeExcellent with Fish
Great with Chicken and Pork
Almond
Flavor: Nutty and sweet
Native to Mediterranean & Middle East
Also found in California
Great with All meats
Apple
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
Apricot
Flavor: Mild and sweet
Great with Most meats
Ash
Flavor: Distinctive flavor
-Burns FAST-
Eastern, Western and Southwestern North America
Europe, North Africa, Southwest Asia
Great with Fish and Red Meats
Birch
Native to North America, Asia
Cherry
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
Citrus
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
Guava
Flavor: Semi-sweet
Great with Beef, Fish, Lamb, Poultry, and Pork
Hickory
Flavor: Smoky, bacon-like flavor.
Most popular Smoked Wood.
Great when mixed with Oak.
Great with Beef, Chicken, Pork
Honey Locust
Maple
Flavor: Mild, slightly sweet, smoky flavor
Great with Ham, Poultry, Vegetables
Mesquite
Flavor: Sweet, delicate smoky flavor
Great with Beef, most meats, most vegetables
Mulberry
Oak
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
Peach
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
Pear
Flavor:Slightly sweet woodsy
Great with Poultry, Pork
Pecan
Flavor: Mellow, nutty flavor. More subtle then hickory
Great with Chicken, Fish, Lamb, most Meats, Pork
Sassafras
Flavor: Mild, musky, sweet like root beer
Great with Beef, Pork and Poultry
Seaweed
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
FAQ
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.