Which is Your Favorite Barbecue Wood?

Barbecue woods vary greatly depending on the demographic location and other factors and variables. In some area, hickory and mesquite are favorite. However, in other areas people prefer using predominantly mesquite for barbecuing food. In this article, I have listed all of the popular types of woods for Smoking Meat Made Easy, with a short description, even though, I highly recommend you to not take anyone’s word for it. Do your own experiment and see what works for you. 

Here are some of my favorite and Easiest Wood for Smoking Meat. Have a look! 

Apple: It is indeed the best Flavor Wood for Smoking Meat. Apple wood produces a sweet and fruity taste and makes your food more delicious. In addition, it is a good mild wood that works well on poultry and ham. 

Alder: There is no better wood for smoking meat than Alder. It is the best wood and I usually prefer it for smoking meat. It is the best for most fish especially salmon. 

Hickory: It is probably the best and well known woods for smoking meat. Most of the people disagree with my opinion on Hickory wood as great care is necessary to use this wood for smoking food or meat. It is excellent on ribs and red meats. Moreover, you can also use it to smoke the cuts of poultry meats. 

Cherry: It is more or less similar to Apple. Its wetness increases with its age, means the older is Cherry wood, the more sweetness it can give. It is a good choice for smoking poultry, fish and ham meats. 

Mesquite: It is my personal favorite barbecue wood but it needs great care and if you don’t give attention, it can become overpowering. Don’t use larger cuts as it require longer smoking time. Generally, I use mesquite wood in tandem with another type of wood. 

Maple: This wood gives a sweet and light taste which best compliments poultry and ham. 

Oak: It is the best choice for larger cuts that require longer smoking times. Oak woods produce a strong smoke flavor but usually not overpowering. I would recommend this wood for smoking Brisket. 

Pecan: It gives somewhat of a fruity flavor and burns cooler than most other woods. It is more or less like Hickory and is best used on large cuts like pork and brisket roast. Further, it can also be used to smoke fish, poultry and chops. 

Well! I have given some of the best woods for smoking meat. However, I would again recommend you to do experiment with the woods and choose the best one as per your requirement. For more information related to smoking wood, come back again. Till then, enjoy smoking meat. 

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