So you want to add some flavor to your meat while you’re smoking. Well, you’ve come to the right place. Using wood chips or chunks while smoking your meat, cheese or fish will be sure to add some flavor.
Keep in mind that chips and chunks need to be soaked in water before us. Soaking the chips and chunks opens the pores and fiber of the wood, which allows the chips to soak in more water. This means that they can last longer when exposed to heat. Below is a list of the most common woods used during smoking.
Gives a sweet and nutty flavor. Goes good with all meats.
Most used fruit smoke. Apple is milder and sweeter than Hickory and can be used with all meats.
The second most used fruit smoke. Can be mixed with a lighter wood such as Apricot or Apple to reduce any blackening on the food. Cherry is good with all meats.
Like Almond, Chestnut gives a sweet and nutty flavor. Good with most meats.
Produces a mild and smoky flavor. Excellent with beef, pork, fish and poultry.
Most used hardwood, provides a sweet to strong heavy bacon flavor. Good for all meat, particularly pork and ribs.
Medium, fruity smoke flavor. Goes good with beef, pork and poultry.
Mild, sweet smoke flavor. Enhances the flavor of poultry and game bird. Good for poultry, ham, cheese, small game, vegetables. Try this out for a smoked turkey.
Strong earthy smoke flavor. Sweeter and more delicate than hickory. Pairs well with most meats, especially beef and vegetables. Can be overpowering though.
Mild smoke with no aftertaste. Gives food a wonderful smoked color. Goes good with red meat, pork, fish and big game.
Gives a sweet and mild flavor similar to Hickory, not as strong. Pairs well with poultry, beef, pork and cheese. Recommended wood for brisket.
Provides strong smoke flavor. Can be paired wood like almond, pear or apple. Will become bitter if overused. Pairs well with beef, pork, venison or other game meat. Not Recommended for poultry.
*Chopping neighbors fruit trees not recommended.