BBQ and Smoking Woods

BBQ and Smoking Woods

Almond Almond wood produces a mild, sweet smoke. The smoke as well as the ash is very light. Apple Apple wood is a popular wood for smoking with the sweet and subtle flavor it gives food. While it is mild, it is the strongest of all the fruit woods making it stand up to red meats. Avocado Avocado wood produces a mild to medium smoke, depending on the tree (not variety of avocado). The flavor is suited for red meats, but poultry also works with this wood. Cherry Cherry wood is a sweet, fruity wood. The smoke is light to medium with smoky notes. The smoke will turn light colored meats (especially poultry) darker, or even a tinge of red. Grapefruit Grapefruit wood produces a medium smoke with a citrusy-smoky flavor. Any citrus is interchangeable: orange, lemon, lime, tangerine, key limes, grapefruit, Minneola. Hickory Hickory is the most commonly used hardwood for BBQ and smoking. It is often called the ‘King’ of BBQ wood. Hickory is closely related to Oklahoma, Eastern North Carolina, and Texas BBQ. Lemon Lemon wood produces a medium smoke with a citrusy-smoky flavor. Any citrus is interchangeable: orange, lemon, lime, tangerine, key limes, grapefruit, Minneola. Lime Lime wood produces a medium smoke with a citrusy-smoky flavor. Any citrus is interchangeable: orange, lemon, lime, tangerine, key limes, grapefruit, Minneola. Mesquite Mesquite wood burns hot and produces a strongly flavored smoke that is often paired with another wood.   Oak Oak is a hardwood, and is the second most popular type of wood for smoking. Oak has a medium to heavy smoke flavor. Since the smoke isn’t overpowering, and depending on the type of...
Pecan Wood

Pecan Wood

Pecan wood produces a sweet, flavorful smoke. Since the smoke is so sweet, it is good mixed with oak or mesquite. Type of foods that go well with pecan wood: Poultry – whole birds Pork – whole roasts, ribs Beef – Whole roasts Pecan is in the hickory family, but is milder than standard hickory varieties (pignut, shagbark, etc.), making it a better choice for longer smoke jobs. Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler. Photo by Executive Chef John Shelton. You can find him sharing his fishing adventures at Dana Point Fish Company. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Hickory Wood

Hickory Wood

Hickory is the most commonly used hardwood for BBQ and smoking. It is often called the ‘King’ of BBQ wood. Hickory is closely related to Oklahoma, Eastern North Carolina, and Texas BBQ. It produces a heavy but sweet smoke making it ideal for bacon. Since it is so strong, some mix hickory wood with other woods, or use hickory at different stages of smoking rather than use it the entire time. Hickory makes a great all-around smoking wood for anything, and is especially good for cured meats. If you are wanting an all-American wood for smoking and barbecuing, then hickory would be a good choice. According to Identifying Hickory and Walnut Trees Native to Tennessee Using BRFs by the University of Tennessee Institute of Agriculture: Of the world’s 23 known hickory species, only three are found outside the United States…Hickory wood is widely acclaimed for its strength and durability. Gen. Andrew Jackson was named “Old Hickory” during the Battle of New Orleans because he was as “tough as hickory.” As a natural resource, hickory wood played a vital role in the development of Tennessee and the nation. Type of foods that go well with hickory: Beef – whole briskets and roasts, thick cuts Poultry Game meats – lamb Pork – whole pig, rigs, whole roasts Any dried meats, and sausages Hickory Classifications and Types In North America, the Carya genus has a few standout species for use in BBQ. The pecan tree is in this genus of trees. Hickory trees are typically long-living and produce nuts, some of which are sweet and edible. All hickories fall into the Juglandaceae family (the walnut family). All nuts...