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BBQ Smoking with Wood: Tips on How to Choose the Right Wood for Smoking Meat

Updated: Nov 13


An outdoor cooking area with a stainless steel gas grill and a wood-fired pizza oven.

Smoking meat with wood is an art that can elevate your BBQ game to the next level. The type of wood you choose plays a crucial role in determining the flavor and aroma of your smoked meats. Here's a guide to help you pick the right wood for your BBQ smoking.


Types of Wood for Smoking


  1. Hickory: Known for its strong, smoky flavor, hickory is perfect for smoking pork, ribs, and larger cuts of beef. It imparts a hearty, bacon-like taste that many BBQ enthusiasts love.

  2. Mesquite: Mesquite wood burns hot and fast, providing a bold, earthy flavor. It’s best used for shorter cooking times and works well with beef, lamb, and game meats.

  3. Applewood: This wood offers a mild, sweet flavor, making it ideal for smoking poultry, pork, and fish. Applewood’s subtle sweetness complements the natural flavors of these meats without overpowering them.

  4. Cherry: Cherry wood adds a touch of sweetness and a rich, reddish color to your meat. It pairs well with virtually any meat, especially pork and poultry.

  5. Oak: A versatile wood that burns slowly and evenly, oak provides a medium smoky flavor that’s not too overpowering. It’s great for smoking brisket, sausages, and red meats.

  6. Maple: Maple wood gives a gentle, sweet flavor and is perfect for smoking chicken, turkey, and vegetables. It’s a good choice for those who prefer a milder smoke taste.


Tips for Smoking with Wood


A close-up view of various meats being grilled.

  1. Mix and Match: Don’t be afraid to blend different woods to create a unique flavor profile. For example, mixing applewood and hickory can balance sweetness and smokiness.

  2. Seasoned Wood: Always use seasoned (dry) wood for smoking. Green (fresh) wood can produce excessive smoke and give your meat a bitter taste.

  3. Chunks vs. Chips: Wood chunks burn longer and are suitable for long smoking sessions, while wood chips ignite quickly and are ideal for shorter smokes or adding bursts of flavor.

  4. Avoid Resinous Woods: Woods like pine, fir, and spruce contain resin that can impart unpleasant flavors and are not suitable for smoking.


Final Thoughts


Choosing the right wood for smoking meat is essential for achieving the perfect flavor. At Mathews BBQ Supply, we are dedicated to providing you with the best tips and advice for all your BBQ needs.

Visit our home page to explore our selection of BBQ smoker grills, accessories, and more, and take your smoking game to the next level.

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