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Pitmasters love grilling with natural wood because it infuses delightful smoky notes of flavor directly into the flesh. Whether you’re cooking with wood chips, chunks or whole logs, use this natural wood guide to match your recipe to its optimal flavor and strength of smoke.
Wood | Level of Smoke | Ideal For |
|---|---|---|
Alder | Light, sweet | Chicken and fish |
Fruit Woods (Cherry, apple, peach, plum) | Light, sweet | Poultry, fish, and pork |
Pecan | Light to medium | Any meat, fish, poultry |
Hickory | Medium, rich flavor | Any meat, fish, poultry |
Maple | Medium, sweet | Vegetables, poultry, fish, or pork |
| ||
|---|---|---|
Oak | Medium to strong | Pork, beef, lamb |
Walnut | Strong | Beef or lamb, but may overpower chicken or fish |
Mesquite | Strong | Beef or lamb, but may overpower chicken or fish |
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