Smoking foods can add lovely flavor and change the whole dish but if you don’t use smoke regularly it can seem very overwhelming. What wood should I use with each protein? What flavor is it going to have? How long should I smoke my food? Here we will take a look at the woods, pairings, etc. For more information on grilling and smoking check out this article: Put This In Your Grill & Smoke It – Basics
| Type | Used For | Flavor | Notes |
|---|---|---|---|
| Apple | Poultry, Fish, Pork, & Vegetables | Mild, subtle, fruity, & Sweet | Good for larger meats (ham, pork shoulder, turkey) |
| Cherry | Large meats (ham, pork shoulder, fish, salmon, poultry) | Similar to Apple | Great for chimineas |
| Hickory | All types of meat | Strong smoke flavor | Great for chimineas |
| Mesquite | Beef, Chicken, Fish, & Wild Game | Excellent all-around flavor | Burns very hot, great for "flame kissed" |
| Mulberry | Anything meat or vegetable | Sweet fruit wood | Density & heating value of oak. |
| Pear | Chicken, Pork, & Vegetables | Subtle smoke flavor | |
| Pecan | Anything meat or vegetable | Subtle sweet & mild | Similar to Hickory, but lighter |
| Oak | Larger pieces of meat (briskets, chops, steaks) or Baked Potatoes | Pleasant, versatile, not overpowering | Great for chimineas |
Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, spruce, and sycamore.
In regards to timing this remains up to your preferences. Some foods take smoke very well and only need like 30 mins. There are some foods, like ribs, that you will probably want to smoke for around 2.5 – 3 hours. Generally if you are trying something for the first time start on the low end. Plenty of recipes give guides to how long they keep their foods on smoke use them to your advantage.
Check out this pairing guide. Keep in mind this for suggestion only. Some pairings work well that are not on this list like Sugar Maple and Pork.
