What Wood Goes Good ?

Barbeque Wood Flavors

MESQUITE  a great southwestern flavor,
use with beef, chicken, and fish, a little goes
a long way. May produce a bitter taste over
an extended cooking time.

PECAN A mellow version of Hickory, a
distinctive buttery flavor, use with beef,
game birds, and chicken, it's great with
prime rib.  A subtle rich flavor.

OAK  The most versatile of woods,  perfect
for cooking large pieces of meat for long
periods of time.  It is the choice of many
professional chefs.  Use with beef, chicken,
fish, and vegetables.  Try blending with
cherry for turkey.  Gives a smooth mellow
flavor.

HICKORY A strong hearty taste.  Robust
wood flavor, great with ribs, brisket, and
pork.  Also enhances any red meat.  

APPLE A slightly sweet smoke flavor, goes
well with most foods.  Use with chicken,
turkey, wild game, ham, fish, venison, pork,
and ribs.  Excellent with beef and salmon.

PEACH  A blend between the sweet and the
strong, adds a mild sweet fruity flavor.  Use
with chicken, pork, and beef.

CHERRY A delicately sweet and rich
smooth flavor. Use with chicken, pork, fish,
Cornish game hens, vegetables,and duck.

ALDER Excellent with seafood and
vegetables. The traditional wood for
smoking salmon, works well with any fish,
produces a delicate smoky flavor.

MAPLE Mildly smoky, somewhat sweet
flavor,good with pork, chicken, cheese,
vegetables, and small game birds.

GRAPE  Great light smoky fruit flavor,
adds fantastic flavor to steaks, burgers, or
turkey breast.
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