What is the best wood for smoking meat?
Oak
Oak is the quintessential go-to for smoking meat. It is a great place to start if you are a newbie to smoking. It will lend a medium to a strong flavor that is seldom overpowering.
Best Meat to Smoke
Lamb, beef, brisket, and sausages
Hickory
The most versatile choice as it can be used to smoke wood in many ways. Be careful, though, because too much hickory flavor will cause your meat to have a more bitter flavor. It has a sweet, savory, and hearty, a bit bacony.
Best Meat to Smoke
Larger cuts of ribs and pork shoulders, as well as almost all red meat and poultry.
Maple
One of the most subtle smoking wood, it will impart a more subtle smoke flavor. Use maple for a sweet, light, mild smokiness.
Best Meat to Smoke
Poultry, pork, game foul
Mesquite
A hardy wood packing intense flavor. It is recommended for grilling, or to be used in smaller quantities. It is famous for its strong, intense, and unique.
Best Meat to Smoke
Red Meat and for adding additional flavor when grilling
Pecan
Pecan will lend a rich, sweet, nutty flavor. In fact, the wood is so sweet that you may want to use a combination of it with another harder wood to balance out the flavor.
Best Meat to Smoke
Briskets, roasts, and ribs
Apple
Applewood is mild and sweet, lending a mellow flavor. Apple smoke flavors take a while to permeate the meat, so anticipate several hours of smoking.
Best Meat to Smoke
Chicken, wild foul, pork
Alder
A very light and sweet flavor profile. It lends a delicate and sweet characteristic.
Best Meat to Smoke
Fish, like salmon and other Pacific Northwestern types.
Cherry
Cherry is mild and fruity, and when mixed with other hardwood like hickory, the two flavors compliment each other for an amazing result.
Best Meat to Smoke
Chicken, turkey, ham