what cooking wood should you choose?

A sweet, fragrant smoke that is good with fish, poultry, and light-meat game birds. Traditionally used in the Northwest to smoke Salmon.

Gives a nutty, sweet smoke flavor. Good with all meats.

Very mild flavor and gives food a sweetness. Good with poultry, beef, and pork.

Slightly sweet, mild flavor that goes great with virtually everything. One of our most popular woods for smoking.

Adds a strong flavor to meats, so be careful not to use too excessively. It is good with beef, pork, and lamb.

Mildly smoky and gives a somewhat sweet flavor that is excellent with poultry and ham.

Very popular and is good for grilling, but since it burns hot and fast, it is not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time. Good with most meats, especially beef and most vegetables.

Offers a fruity, sweet flavor that is ideal for chicken, turkey, and fish.

A nice, subtle smoke flavor that is similar to apple. Slightly sweet, woodsy flavor. Good for poultry, game birds, and pork.

It burns cool and provides a delicate flavor. It is a much more subtle version of hickory and is great for poultry, beef, pork, and for a beautiful golden-brown turkey.

Both types are strong but not overpowering and are very good for beef or lamb. Oak is probably the most versatile of the hardwoods and is excellent for baking bread or pizza. Red Oak is ideal for ribs.

A strong wood that should be used lightly. It can easily overpower poultry, but Walnut is great for beef, pork, or game meats like venison or elk.