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...
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...
Walnut Wood

Walnut Wood

The walnut tree comes from the Juglandaceae family, the same as the hickory, and is very slow-growing. The two major species are Black Walnut and English Walnut. The smoke flavor profiles for these two woods are very similar. Walnut trees are deciduous and produce juglone, a chemical that works like a natural herbicide. It will kill certain species of plants if they are planted within 50 feet of the walnut’s natural drip line. Walnut Types and Foods That Go Well With Them Black Walnut – Juglans nigra This wood creates a very strong and bitter smoke if used alone. Black walnut is almost always used with another milder wood, such as almond or apple. The bitterness of the smoke is best suited for strong game meats, such as venison, and red meats. English Walnut – Juglans regia While the English Walnut is milder than the Black Walnut, it is not by much. The English Walnut smoke is very strong and is also commonly mixed with other milder woods. Pear and almond are good mixer choices for English Walnut. Use this wood for game and red meats only. Article by Renee Shelton. Her 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...