Choosing the right wood is as important as the meat itself. Wood adds flavor, depth, and complexity to your BBQ.

Popular Woods to Try:

• Hickory: Bold and smoky
• Mesquite: Strong, earthy flavor
• Apple: Mild, sweet aroma
• Cherry: Slightly sweet and fruity
• Walnut: Strong, use sparingly
• Maple: Mild and subtly sweet
• Peach/Pecan: Fruity and nutty flavors

Tips for Preparing Wood:

• Soak dry wood chips for at least 1 hour before use.
• Green (freshly cut) wood is ideal if available.
• Never use evergreen wood due to resin contamination.

Wood Pairings for Meat

• Beef: Hickory, mesquite, oak
• Pork: Apple, cherry, maple
• Poultry: Cherry, pecan, hickory
• Fish: Alder, apple, citrus woods

Start with one chunk or a handful of chips and adjust to taste. More isn’t always better—you want smoke, not a campfire.