If you’re a barbecue or smoked meat enthusiast, choosing the right wood for smoking is just as important as the cut of meat itself. Whether you’re using a smoker, grill, or pellet stove, the kind of wood you use will affect everything from necessary cooking times to the flavor that hits your taste buds.
In the following guide, we’ll break down the most popular types of smoking wood, how each impacts the flavors of food, and what kinds are best for each kind of setup.
What to Look For in Smoking Wood
First and foremost, when searching for smoking wood for sale, you must consider the following factors:
Moisture Content
If you are purchasing wood from a local source or a street vendor, inspect it for moisture content. You’ll want to avoid green or freshly cut wood; both are full of moisture and can create bitter smoke as a result. Kiln-dried wood or naturally seasoned chunks are better choices, as these burn much cleaner and are easy to light.
Luckily, excessively moist wood is rather easy to spot; it’s heavy and will probably even feel damp to the touch. You can also knock two logs together and listen to the sound they make. A dull thud means the wood is probably too moist, while a slightly louder and higher sound is a typical sign of the proper moisture content.
Hardwood vs. Softwood
Always verify the type of wood before throwing it on your grill or smoker. The last thing you want to do is spend hours smoking a beautiful brisket, only to have it taste awful when you cut into it.
Only use hardwoods, such as oak, hickory, and fruitwoods, for smoking. Softwoods, like pine or cedar, contain sap and resin, which means they’ll release harsh chemicals in your food and ruin the flavor, no matter how expensive the cut you buy.
Flavor Intensity
Sometimes, you want to give your food a little something extra. In these cases, you may want a bold wood for smoking that dominates your palate. Some woods pack quite a punch, though others offer a milder, sweeter smoke. Hickory and mesquite, for instance, are some of the strongest smoking woods, whereas pecan, cherry, and apple woods are mild to medium.
Burn Rate
Lastly, if you are smoking something like a brisket or pork shoulder, you’ll need woods that burn slow and steady. Shorter cook times work with faster-burning woods or wood chips. Experiment with different wood types and cheaper cuts of meat until you nail the burn rate; doing so is especially important if you are using a manually filled grill or smoker.
If you have a pellet smoker with an auto feeder, keeping a steady burn is much easier, though some passionate cooks believe these take away some of the challenge of smoking.
Top Types of Wood for Smoking
Below is a closer look at some of the best-known types of wood for smoking, including what they pair with and what to keep in mind before tossing them in your grill or smoker.
Hickory Wood for Smoking
Hickory is a classic; it’s strong enough to match bold meats, and it gives that signature BBQ smoke ring we all crave. It applies a strong, savory flavor with a slightly sweet aftertaste, making it best for pork, ribs, brisket, and beef.
The advantages of hickory are its versatility and bold, slow burning. However, it can overpower delicate meats, especially if you overuse it, so experimentation is key. You’ll also need to adjust to match your unique preference and that of whoever you are cooking for; when cooking for the general public or competition judges, for instance, you may want to dial back the hickory flavor just a bit.
Oak Wood for Smoking
Oak wood is a great middle-of-the-road choice. It’s balanced and dependable, and while its medium-smoky and earthy flavor is unmistakable, it won’t overpower most foods. In particular, oak is a great option for brisket, sausage, lamb, and red meat.
The pros of oak include its:
- Slow burning
- Consistent heat
- Applicability to all skill levels (hard to mess up)
However, it is less flavorful than fruitwoods. Therefore, if you are looking for medium flavor and an easier cooking process, you can’t go wrong with oak, but if you want something that packs a punch, go with one of the fruitwoods outlined below.
Cherry Wood for Smoking
To give your meats a beautiful mahogany finish that blends well with stronger woods, cherry wood for smoking is an ideal choice. For example, adding some cherry wood chips or chunks to an oak-fueled fire can give cuts of pork, poultry, and even fish a little extra punch.
The benefits of using cherry wood include things like:
- Eye-catching presentation
- A pleasant aroma
- Sweet, mild flavors
However, that mild flavor can get lost on heavy meats, especially if you use a strong seasoning, brine, or marinade.
Apple Wood for Smoking
Apple wood offers one of the lightest and sweetest flavor profiles. Its fruity taste pairs great with chicken, turkey, pork, and fish, boosting the natural taste of the meat without overshadowing it. Do keep in mind, though, that apple wood chunks burn slower and produce a milder smoke, so if you don’t use enough, the added flavor may be nearly undetectable.
Altogether, apple wood is good for beginners, as it’s easy to avoid overusing it.
Pecan Wood for Smoking
Experienced barbecuers enjoy pecan wood for its deeper, more layered flavor complexity and rich taste compared to other fruitwoods. You may want to try it with poultry, pork, and cheese; it’s especially popular for Thanksgiving turkeys.
Just be careful, as pecan burns hot and fast. A solid approach involves using smaller pecan chips to keep the fire from getting out of control.
Styles of Smoking Wood: Logs, Chunks, Chips, and Pellets
Once you’ve identified the type of wood you want to smoke with, it’s time to decide on a style. Here are your options:
Wood Logs
Logs are great if you are a seasoned pitmaster using a large smoker, as they provide long burn times and strong smoke output.
Offset smokers and pull-behind BBQ pits are great devices for wood log burning, though you’ll need more space to store your supplies. You’ll also need plenty of practice, as smoking with whole logs can become tedious, and if your grill or smoker gets too hot, it can throw off your entire cooking process. Experiment before you cook for a big crowd.
Wood Chunks
Using wood chunks for smoking is best when working with Kamado grills and charcoal smokers, as they provide great smoke volume while being easy to control. You can toss the chunks on your coals and produce plenty of flavorful smoke without having to babysit your temperature gauge.
The most notable downside to wood chunks, though, is that getting them to ignite can be a bit harder when using lump hardwood charcoal.
Wood Chips
Wood chips for smoking work best in smoker boxes or wrapped in foil on your grill. They are a great option for shorter cooks involving fish, chicken, or vegetables. Since they’re quick to ignite and easy to control, they’re a great choice for meals you know require a shorter cooking time.
Wood chips do, however, burn up fast; if you want a steady billow of smoke, you’ll need to keep adding chips.
Wood Pellets
Finally, wood pellets for smoking are the go-to option if you’ve got a pellet smoker or pellet grill. Their benefits include things like:
- Convenience
- Consistent burns
- Easy cooking process
There aren’t any real drawbacks to pellets, either, unless you don’t have a pellet grill, of course. They are a favorite among BBQers and grillsmiths who love plug-and-play simplicity.
Mixing Woods: Yes or No?
Many pitmasters blend different woods to create signature flavors. Try mixing a bold wood like hickory with a fruitwood like apple or cherry; it’s a great way to dial in the perfect flavor! Just remember to match the wood’s intensity with the protein. Stronger options are good for beef and wild game, while lighter woods are a better fit for chicken or fish.
Where to Find High-Quality Smoking Wood
Kiln-dried wood for smoking is one of the absolute best options out there, as the drying process ensures optimal moisture levels. While you can usually find smoking wood at your local retailer or chain store, it may not be kiln-dried. For quality results, stick with a trusted local supplier of cooking wood like Lumberjacks.
Searching for “Smoking Wood Near Me?” Turn to Lumberjacks!
If you want to perfect your grilling or smoking game, you need a great cut of meat and high-quality smoking wood. And at Lumberjacks, we’ve got you covered! Our huge selection of cooking woods makes it easy to find just what you need for your next BBQ session. Contact us today to order your smoking wood!
