Wood Varieties

Below is a list of wood varieties that can be used for food smoking, not all woods are suitable for smoking (some will make you very ill), so do not use a wood unless you have sufficient evidence that it is safe to do so. All the woods listed below are commonly used for smoking.

The source of your wood is also vitaly important, do not use old fence posts, floor boards or any wood that you suspect may have been treated.

As always common sense is required!

Type of Wood	CHARACTERISTIC
Alder	Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
Almond	A sweet smoke flavour, light ash. Good with all meats.
Apple	Very mild with a subtle fruity flavour, slightly sweet. Good with poultry (turns skin dark brown) and pork.
Ash	Fast burner, light but distinctive flavour. Good with fish and red meats.
Birch	Medium-hard wood with a flavour similar to maple. Good with pork and poultry.
Cherry	Good with poultry, pork and beef. Some say that cherry wood is the best wood for smoking.
Grape	Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red meats, game and lamb.
Hickory	The King of smoking woods. Sweet to strong, heavy bacon flavour. Good with pork, ham and beef.
Lilac	Very light, subtle with a hint of floral. Good with seafood and lamb.
Maple	Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
Mesquite	Strong earthy flavour. Good with beef, fish, chicken, and game. One of the hottest burning woods.
Mulberry	The smell is sweet and reminds one of apple.
Oak	The Queen of smoking wood. RED OAK is good on ribs. Good with red meat, pork, fish and heavy game.
Orange	Produces a nice mild smoky flavour. Excellent with beef, pork, fish and poultry.
Pear	A nice subtle smoke flavour. Much like apple. Excellent with chicken and pork.
Pecan	Sweet and mild with a flavour similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese.
Plum	Great on most white or pink meats, including chicken, turkey, pork and fish.
Walnut	Very heavy smoke, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

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