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Apple Wood

Smoking characteristics:  Light, mild, fruity, slightly sweet but denser.  Goes well with all meat and is similar to a mild hickory

Pairings:  Beef, Pork, Poultry, Fish, Dairy



Cherry Wood

Smoking characteristics:  This smoke is mild, light, delicate, sweet and fruity, which gives a rosy tint to light colored meats

Pairings:  Beef, Pork, Poultry, Fish, Dairy


Oak Wood

Smoking characteristics:  Most versatile of the medium woods, blending well with most meats. A mild smoke with no aftertaste.  Oak gives food a beautiful smoked color

Pairings:  Good with red meat, pork, fish and big game.  Red Oak is good on ribs and especially good with beef brisket


Hickory Wood

Smoking characteristics:  Another versatile choice of the medium woods.  Hickory is heavier than oak, with a strong flavor that is good for larger cuts of meat and just about any BBQ.

Pairings:  Good for all smoking, especially pork and ribs or other large cuts of meat


May 31, 2016

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