Which Type of Wood Should You Use for Smoking Meat?
Which Type of Wood Should You Use for Smoking Meat? All wood is not created equal when it comes to smoking meat. That being said, don't overthink it. The true grill master knows that using wood correctly is a key part of the smoking food. It's just a matter of knowing the fundamentals. Know Your Woods The first thing to consider is what kinds of wood to use, based on how overpowering the smoke they put out is. Think of smoking woods as existing on a spectrum from mild to strong. On the mild side are fruit woods, like apple, peach, cherry, and pear, which might impart that sweetness your friends swear by, but are subtle enough to use with lighter foods like poultry or fish, and sometimes pork. Birch is a smidge heavier, and an appropriate choice for more strongly flavored fish*—*salmon smoked in birch is a classic combination. In the middle part of the spectrum are woods like hickory, maple, pecan, and oak. They're great with pork, and strong enough to stand up to beef and g...