TIP #8 Wood
Cooking with wood produces flavors that simply can’t be beat. However, all wood is not the same and some is definitely better than others for certain foods. The following list can give you a good start on knowing what wood produces smoke and flavors that work best different foods.
STRONGER FLAVORED WOODS:
- Oak, Hickory, Mesquite, Pecan
- BEST WITH: Beef and Pork
MILDER FLAVORED WOODS:
- Apple, Cherry, Maple, Alder
- BEST WITH: Chicken and Fish
*Note: Don’t ever use sappy, resiny woods like pine. They’ll impart a bitter and unpleasant taste. Good BBQ wood should be well dried, so it burns clean and does not smolder. You want a clean burn, for the best BBQ smoke base.