[VIDEO] What Woods Are Best for Smoking Meat

The Best Choice of Smoking Woods

Source: Char-Broil Grills

Ever wonder what woods are best for each category of grilling or smoking?

Never Use Softwoods.

Softwoods, such as pine, fir, redwood, cypress and cedar, are far too resinous and tend to ruin the flavor of meat. Additionally, use of soft woods can make a wreck of your smoker. Included in the list of woods never to use when cooking meat are elm, eucalyptus, sassafras, sycamore, and liquid amber.

The ideal wood largely depends on what kind of meat you are cooking and they can be classified into these main categories:

Light Woods

Light woods are perfect for smoking meats that are considered lighter in flavor such as poultry, fish, and occasionally pork. These type of woods include pecan, apple, alder, peach, and cherry.

Mild Woods

Mild woods are best for those occasions when you need something in-between a light and heavy flavor. These types of woods are best used for strongly flavored fish, like salmon, and are also great to use with pork, beef, and game meats

Heavy Woods

Heavy woods are great for when you need to grill up heavier meats like beef and pork. These woods are very strongly flavored and should be used sparingly. The king of the heavier woods is mesquite. Does not include oak, hickory, and even maple.

Source: doityourself.com