Wood Smoking Flavor Chart
|Wood||Characteristics||Meats or Veggies Used With|
|Almond||A nutty and sweet smoke flavor, light ash.||Good with all meats.|
|Slightly sweet but denser, fruity smoke flavor. Serve chutney made from the same fruit to accentuate the flavor even more.||The strongest flavor of all the fruitwoods. Beef, poultry, game birds, pork (particularly ham)|
|Cherry||Slightly sweet fruity smoke that is great with poultry (turns skin dark brown). This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-colored meats.||
Good with all meats.
|Hickory||Sweet to strong, heavy bacon flavor. This great flavor works well with pork, ribs, hams, poultry, and beef.||The most common wood used. Good for all smoking, especially pork and ribs.|
|Mesquite||Strong earthy flavor. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it is a perfect complement to richly flavored meats such as a steak, duck or lamb.||
Good with most meats, especially beef and most vegetables.
|Oak (Red)||Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Oak gives food a beautiful smoked color.||Good with red meat, pork, fish and big game. Red Oak is good on ribs. Especially good with beef brisket.|
|Oak (White)||Similar to the Red Oak. Makes the best coals for longer burning.||Similar to the Red Oak.|
|Olive||The smoke flavor is similar to mesquite, but distinctly lighter.||Delicious with poultry.|
|Pecan||Sweet and mild with a flavor similar to hickory but not as strong. Tasty with a subtle character. An all-around superior smoking wood.||Good for most things including poultry, beef, pork and cheese. Pecan is the best for that beautiful golden-brown turkey.|