- 1 Alder Wood Chips
- 2 Apple wood chips
- 3 Beech wood chips
- 4 Blackberry wood chips
- 5 Cedar wood chips
- 6 Cherry wood chips
- 7 Corncob
- 8 Grape Vine
- 9 Hickory wood chips
- 10 Maple wood chips
- 11 Mesquite wood chips
- 12 Mulberry wood chips
11 Amazing Grilling And Smoking Woods
A wide range of woods are suitable for grilling and smoking food. Hardwoods are much better to use than softwoods because hardwoods burn longer and provide more heat. Hardwoods also add more flavor to foods because of the aromatic smoke that is produced as the wood burns. Softwoods burn quickly and the flavor that the smoke imparts into food is often undesirable.
Wood can be used as the primary fuel source for a fire intended for cooking or it can be added in small quantities to fires fueled by another material, such as charcoal. In either case, the smoke produced from the burning wood imparts unique flavors into the food.
It is important to remember that several types of wood should not be used for grilling and smoking food. Although, as previously mentioned, softwoods may be unsuitable for grilling and smoking, several other types of wood can be quite hazardous if used. See the information below in regard to woods that are not suitable for grilling and smoking.
Suitable Woods for Grilling And Smoking
Popular woods used for grilling, barbecuing and smoking food
Alder is most often used for grilling and smoking salmon. It is also used for other species of fish, poultry, small game birds, and pork, providing a subtle, sweet flavor to the meat.
Whether you’re smoking salmon, fish, meats, or, barbequing a turkey, nothing compares to the naturally sweet smoked flavor of Western Red Alder wood chips and chunks.
The Western Red Alder, unlike its very low sugar shrub-like eastern cousins (Golden, Speckled, Common, etc.), is a hardwood tree often exceeding 75 ft. in height. Indigenous west of the Cascade mountain range of the Pacific Northwest, Western Red Alder wood has become a favorite wood smoking flavor. (Extracted Alder syrup smells just like bananas!) Made famous throughout the world by Northwest native’s seafood and salmon smoking, the Western Red Alder’s natural sugars provide a truly unique smoked flavor. Great for BBQ smokers & meat smokers alike, Western Red Alder wood’s delightful smoke flavor enriches all fish, seafood, meats, and vegetables. And, Alder makes a great cocktail wood. Mix your Alder with hickory or fruit woods.
Apple wood provides a sweet, fruity flavor to most meats but is especially good for smoking ham. The wood is dense and very hard in texture.
Apple wood emits thick smoke, which is great for infusing flavor into the tough textures of a brisket. It will add sweetness and a subtle fruity layer of taste.
You can use apple wood as a primary or secondary smoking fuel. It can either be the focal point of the smoke, or you can add it to oak for some sweetness.
|Semi-hardwood||Mild, sweet and fruity smoke||Poultry, Fish, Shellfish, Pork, Veal, Vegetables, Fruit||Water, Apple Juice/Cider, Chardonnay, Pinot Noir, Pineapple Juice|
Generally readily available, this hardwood provides a flavor similar to oak and several other hardwoods. The wood of the beechnut produces a mild, somewhat delicate smoked flavor. Since it is a hardwood, it will last longer and is great for smoking large cuts.
Beech wood chips provide a delicate, nutty smoke. The flavor that comes from beech wood smoke is mild when compared to the flavors from hickory, mesquite, and other pungent woods. It has been described as being somewhere between alder and hickory in terms of mildness, which means that its potency would rank around that of apple wood or pecan. In other words, it is less likely to overpower dishes and it is more difficult to accidentally over-smoke foods with it.
Blackberry wood chips
Much like the woods provided from fruit trees, the small diameter trunks of the blackberry bush provides a slightly sweet and delicate flavor for grilling poultry and other meats, such as small game birds like grouse, pheasant, partridge, and quail.
A very common wood used to grill fish, poultry and various meats such as pork and beef. White or red cedar are the species most often available, which provide a distinctive natural and aromatic flavoring for a variety of foods. Salmon and other types of fish are often grilled or smoked using cedar.
Cherry is used for all types of meat and like apple, it provides a subtle, sweet, fruity flavor to foods. Cherry can be used to grill and smoked turkey, chicken, small game birds, and pork.
Although not considered to be a true wood, it is often used as a smoking chip when grilling foods such as poultry, fish and small game birds. The heart of the cob that holds the kernels is the fuel section of this alternative for wood. It is ground into small granular bits that can be added to a smoking box or it can be combined with other woods such as woods from fruit trees, to impart several flavors. The Corncob provides a sweet flavor that may overpower the food if too much is used to season the food as it cooks. Begin by trying small amounts until the desired flavor is achieved.
Small in size, the chips from matured grape vines provide a flavor that is much like other species of trees bearing fruit. Somewhat sweet and fruity, the grapevine is most often used for poultry, small game birds, pork and sausage.
Hickory is more common in the South but is popular in many regions. It is used just as often if not more often than oak. Hickory provides a strong smoky bacon flavor and can be used for all types of meat, but is especially good for cuts of pork, wild game, chicken, and ribs.
- whole chickens or turkeys, wild game, and larger cuts such as Texas-style beef brisket.
- Pork, such as pork loin and pork shoulder (used for pulled pork), pairs particularly well with the sweetness of hickory
Maple provides a mild, smoky and somewhat sweet flavor to foods. It is best used with pork, poultry, small game birds, and is often considered to be a good wood for grilling vegetables.
Mesquite burns very hot and provides a strong flavor to foods. Because of its more intense heat properties, it may burn too hot for some foods. It is very popular in Texas and the Southwest United States where it is most often used for grilling or smoking cuts of beef; however, it is also a good choice for a variety of other meats and vegetables as well.
When mulberry wood is burned, it produces a sweet-smelling smoke similar to an apple. It is a good choice for imparting flavor into poultry, fish, and pork.