There are many choices of wood types to use when smoking. Below is a partial list of what and what not to use in your smoker. If you are using something other than a commercially packages smoker wood such as Hickory, Mesquite, Apple wood or Cherry wood it is advisable to check and make sure that it is ok to use. Several different types of wood can actually make you sick.
Acacia – has a flavor similar to mesquite but not as heavy. Acacia wood is good with most meats and vegetables.
Alder – A sweet, musky smoke that is good with fish, pork, poultry, and game birds.
Almond – A nutty and sweet smoke flavor which produces a light ash. Good with all meats.
Apple – The flavor is milder and sweeter than Hickory. Good with most meats.
Ash – has a light flavor. Good with fish and red meats.
Bay – medium floral smoke with hints of spice.Good with most meats and veggies.
Beech – A mild much used wood like oak. Good with meat and fish.
Birch – Medium hard wood with a flavor similar to maple. Good with pork and poultry.
Blackberry – slightly sweet and delicate flavor. Good for all meats and poultry.
Butternut – Strong bitter smoke.Good on red meats. Not good on poultry
Cherry – Slightly sweet fruity smoke that’s great with poultry and other meats.
Chestnut – Slightly sweet nutty smoke flavor. Good with most meats.
Coffee Beans – Mix in a few coffee beans with your wood for a little extra coffee flavoring. For a stronger flavor, use espresso beans. For less flavor, add the beans to your water pot.
Cottonwood – is very subtle in flavor and not great for smoking unless used to provide only a hint of smoke.
Crab-apple – Similar to apple. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.
Fig – Mild and fruity like mulberry. Good with all meats.
Fruit wood Such as peach, pear, apple, cherry, etc. – Medium fruity sweet smoke. Good with all meats and poultry.
Grapefruit – Produces a nice mild smoky flavor.
Hickory – Sweet heavy flavor. Good for all smoking. Tip: Soak the wood in water for 1-2 hours before burning to prevent a bitter taste and create a longer lasting burn.
Lemon – A tangy yet mild citrus smoke. Good with all meats especially fish.
Lilac – Very light subtle smoke flavor with a floral hint. Good with all meats especially fish.
Maple -Mild smoke with a sweet background. Great with all meats and excellent on poultry.
Mesquite – Strong earthy flavor with a strong smoke. Good with most meats, and goes well with fish and vegetables.
Mulberry – A mild smoke with a sweet and tangy flavor. Goes best with pork.
Nectarine -milder and sweeter than hickory with a similar smell and taste. goes great with white meats and fish.
Oak – mild smoke with no aftertaste. Good with all meats especially beef.
Olive – similar to mesquite, but lighter. Good for poultry.
Orange – Medium smoke flavor with a hint of fruitiness. Good with beef, pork and poultry.
Peach – sweet and mild smoke similar to hickory. Good on white meats and poultry.
Pear – slightly sweet earthy flavor. Good on Poultry, game birds and pork.
Pecan – Sweet and mild with a flavor similar to hickory but not as strong. Best on Poultry beef and pork.
Persimmon– Medium smoke- great with beef, pork and poultry.
Pimento – Also referred to as Allspice, Jamaican Pepper, Myrtle Pepper, or Newspice. This wood adds a peppery and spicy flavor. It is a used in grilling Jamaican foods such as jerk chicken. Great on Fish and poultry.
Pistachio Shells– good with most meats except fish.
Plum/Prune – mild and sweet flavor. Good with most meats, great on most white or pink meats.
Sassafras – A mild, musky, sweet smoke with a root beer like aftertaste. Good on beef, pork and poultry.
Seaweed – provides a spicy flavor. Goes great with shellfish and seafood. The seaweed should be washed and air or sun-dried before using.
Walnut – An intense smoke that is slightly bitter like walnuts. This smoke is overpowering and will leave a strong taste. Great on Game meats like venison.
Oriental Herbs – combine ginger root and sesame seeds with oak wood for a strong oriental seasoning and taste. Good with beef, pork and poultry.
Dried Herbs – Throw a spoonful (or more for stronger flavors) of your favorite dried herbs into your water pot – good with any meats.
Corncob – Provides a sweet flavor to any meat. The corncob should be completely dried and chopped into small pieces before using in the smoker. Best on fish and poultry.
Wood that is poisonous when used for grilling.
DO NOT USE any wood from:
- Conifer Trees
- Pine Trees
- Fir
- Spruce
- Redwood
- Cedar
- Cypress
- Sweet Gum
- Elm
- Eucalyptus
- Liquid Amber
- Lumber Scraps ~ Most lumber is treated with preservative chemicals.
- Old wood ~ Avoid wood that is covered with any type of mold or fungus.
- Painted wood ~ Do not use wood that contains paint or wood stain.