BBQ Woods For Smoking Meat

This is a list of woods that are considered the best for smoking meats, Although they are great for that purpose, they are not limited to smoking meat and mixed with other smoking woods they can be used for other foods.

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Apple smoking wood

Apple is one the best smoking woods available, along with other fruit woods it is sweet and delicate, not too strong but still delivers an aromatic smoke and irresistable flavours. Gives nice dark color to smoked meat, quite hard to get aswell.

great wood to smoke: beef, pork, poultry, fish, game , birds

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Bay smoking wood



Bay is one of the most interesting and original woods for smoking you can find. Expect the similar flavour you would expect from a bay leaf in a soup or any other dish. It isn't normally used on it's own as it might just be too much so mixing it with other woods is advisable. Just about any other wood will do the trick. amazing wood for smoking: Pork, Beef , Lamb, Veggetables

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Beech smoking wood



is another one THE Smoking woods. Notoriously mixed with Alder. It has a fabulous fragrance and natural aroma. Smolders really well withlight weight smoke and quite a high heat signature. Flavour is nice and sweet all the way through, great wood to smoke: pork, cheese, fish and veggies.

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Cherry smoking wood



Cherry is the all time great, just like OAK, Hickory, and all fruit trees. Some people use only cherry. Light weight smoke with excellent coaling qualities and medium heat content it can be used both for hot and cold smoking. As with most fruit woods it goes best with pork and fish, but mixed with other woods -sky is the limit.

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Hickory smoking wood



Hickory is probably the most popular smoke wood used in barbecues in America. It has a strong flavor that complements all red meats. Some people find that hickory alone can be overwhelming, especially if too much is used. We never use hickory alone, but mix it with fruit trees hazelnut, Alder, Beech and Maple.

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Maple smoking wood

Maple smoking wood



Maple is an exciting alternative to it's cousins hickory and oak, and is a great choice for smoking. When used for barbecue, Maple imparts a milder, flavor than hickory or oak woods. Smoke Characteristics: Strong, lots of smoke. Burn Characteristics: Hot and fast. Amazing results when smoking cheese and mushrooms.

Buy Maple if you want to smoke:veggetables, pork, beef and poultry

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Oak smoking wood



Oak is the oldest wood used for food smoking on the planet. it is most versatile of all smoking woods available, it has been used for ceturies and is probably the most common wood on the smoking market, goes practically with everything , absolutely no limits here. Smolders very well, heat content is high so as the smoke weight. Mix it with a bit milder woods like Apple, cherry, damson, alder, etc

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