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.
Good with red meat, pork, fish and heavy game.
Mild with a subtle fruity flavour, slightly sweet. Good with poultry and pork.
Good with poultry, pork and beef. One of our favs.
The King of smoking woods. Sweet to strong, heavy flavour. Good with pork, ham and beef.
Smokey, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
Strong earthy flavour. Good with beef, fish, chicken, and game. One of the hottest burning woods.