Which Type of Wood You Should Use for Smoking Meat

A little knowledge about the wood and its different types can help you in selecting the best hardwoods for smoking meat. Most of us are generally asked about the best wood for smoking meat. And the answer comes like: it depends on what you prefer and bla bla bla. Guys! You should know that different wood impart different flavors and there is no hard and fast rule. 

In this article, I have mentioned about the best Wood for Smoke Flavor of meat. You will find about the basic characteristics of woods that are commonly used for smoking meat. If you are starting from the scratch or thinking about how to expand your meat smoking experience, you would love this article. So read the below-givens lines carefully.  

Things You Need to Take Care While Using Hardwoods for Smoking Meat 

You must use the heavier hardwoods, like of Oak and Hickory for smoking heavier meats like of beef and pork. And, use the lighter hardwoods like alder, maple, nut-bearing woods or fruit woods for smoking lighter meats like poultry and fish. The fun comes in when you start adding small amount of the lighter woods to accent the flavors of your heavier meats and vice-versa.  

Not the Best Wood Chunk Alternative for Smoking Meat 

Never use softwoods like pine and cedar. They are very resinous and will ruin your meat and your smoker.  

The Heavy Woods that You Can Use for BBQ Smoking Fast Smoke Flavor  

Oak: The mighty oak tree is known for strength and endurance. This is the best wood to start your meat smoking adventure. 

Hickory: It is a hardworking, daily hardwood, and as such, hickory can be used to smoke meat in many, many ways. 

Maple: Maple is a little delicate than cousins oak and hickory, but it’s still a good choice for smoking meat. Maple imparts a milder flavor than hickory or oak woods when used for barbecue. 

Mesquite: It is the Walker Texas Ranger of hardwoods. It’s wiry, hardy and tough as nails. Mesquite also has a strong flavor. It is best used for grilling or in little doses for adding taste to your meat when smoking.  

The Light Woods 

Pecan: Did you know that Pecan was the state tree of Texas? Add Pecan wood to the fire when you want a rich, sweet, nutty character. 

Apple: The wood of Apple is mild, fruity, sweet and mellow. Apple wood is best for smoking chicken, pork, quail and poultry. 

Alder: Its smoke is lighter and sweeter than you’d think. It’s best for smoking fish.