Wood Selection

There are a couple of things to bare in mind when you are choosing your wood

Use only non-resinous woods

Try to source wood that has no bark on it, as the bark can contain nasties that may be poisonous or unpleasant in taste

Here is a list of woods that we can recommend sticking to if you are starting out, they are also the most widely available. We also like to experiment with mixing wood for different flavour profiling.

Oak

Good with red meat, pork, fish and heavy game.

Apple

Mild with a subtle fruity flavour, slightly sweet. Good with poultry and pork.

Cherry

Good with poultry, pork and beef. One of our favs.

HICKORY

The King of smoking woods. Sweet to strong, heavy flavour. Good with pork, ham and beef.

MAPLE

Smokey, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE

Strong earthy flavour. Good with beef, fish, chicken, and game. One of the hottest burning woods.