woods

Wood	Characteristics	Best With
Oak	A heavy smoke flavor. Any oak will do. The second most popular smoking wood.	Red meat, pork, fish, and some wild game.
Hickory	Strong, smoky taste. The most common smoking wood.	Good with any meat
Mesquite	Sweet, light taste. My personal favorite	Great with all meats. Especially good with ribs, lamb, and vegetables.
Pecan	Nice taste. Lighter than hickory.	Good with almost anything.
Apple	Sweet, fruity smoke taste.	Beef, poultry, wild game, pork (especially ham)
Acadia	Similar to mesquite, but not as strong.	Most meats. Most vegetables. Good with beef.
Almond	A nutty, sweet flavor.	Good with all meats.
Alder	Very delicate. Slightly sweet.	Fish, pork, poultry.
Apricot	Milder and sweeter than Hickory.	Good with most meats.
Ash	Burns fast. Light but distinct flavor.	Red meats and fish.
Birch	Slightly sweet.	Good with pork and poultry.
Cherry	Slightly sweet fruit flavor.	Good with all meats.
Grape Vines	Similar to fruit woods.	Food with all meats.
Grapefruit	Medium smoke flavor. Slight hint of fruit.	Good with beef, poultry, and pork.
Lemon	Medium smoke flavor. Slight hint of fruit.	Good with beef, poultry, and pork.
Lilac	Very light smoke flavor.	Good with seafood and lamb.

Remember

You can use almost any type of wood for smoking, except for PINE and CEDAR.
Try different woods or combinations of different woods with different meats.
Always use a wood that is well seasoned (dried). Never use green woods as they can permanently ruin your cooker.

Again, my personal favorite is mesquite. I have tried many kinds of wood, as people often send me wood from all around the united states, but I always go back to mesquite. Mesquite burns rather hot and has a light sweet taste. It goes perfect with beef, pork, fish, poultry, and lamb.

Remember that Texas BBQ Rub has been developed to go perfectly with any wood. It has been tested using a variety of woods, and the perfect blend of spices enhances the flavor of any wood you are using. Try it today.

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