What are some of the best woods to use when grilling or smoking?!
Apple — light and fruity, and works well for the same foods as alder, except for swordfish.
Cherry — also a mild and fruity wood, suited to almost everything from beef to chicken and pork to salmon, but again, not swordfish.
Grapevine — described as tart, and good with poultry, red meats, and wild game, but not lamb or fish.
Hickory — tends to impart a stronger flavor, and is better suited to red meat and game.
Maple — sweet and mild, good for pork and poultry; less popular for fish.
Mesquite — a strong wood, also described as sweet, particularly good for red and dark meats. Not so good for lamb, and imparts a bitter taste to swordfish.
Mountain mahogany— hard to come by, but mild and well-suited to poultry, beef and salmon.
Oak — for many, the wood of choice for beef, but also good for any full-flavor meat, including mutton and wild game.
Pecan — another mid-range wood, with more flavor than the fruit trees, but less than hickory and mesquite. Good for white meats.
nfd?
Answers: Alder — the wood of choice for Pacific salmon, but also good for most seafood, pork, poultry, and other white meats, because of its light and sweet flavor.
Apple — light and fruity, and works well for the same foods as alder, except for swordfish.
Cherry — also a mild and fruity wood, suited to almost everything from beef to chicken and pork to salmon, but again, not swordfish.
Grapevine — described as tart, and good with poultry, red meats, and wild game, but not lamb or fish.
Hickory — tends to impart a stronger flavor, and is better suited to red meat and game.
Maple — sweet and mild, good for pork and poultry; less popular for fish.
Mesquite — a strong wood, also described as sweet, particularly good for red and dark meats. Not so good for lamb, and imparts a bitter taste to swordfish.
Mountain mahogany— hard to come by, but mild and well-suited to poultry, beef and salmon.
Oak — for many, the wood of choice for beef, but also good for any full-flavor meat, including mutton and wild game.
Pecan — another mid-range wood, with more flavor than the fruit trees, but less than hickory and mesquite. Good for white meats.
nfd?
Cedar and Cherry!!!!
I like cherry and hardwoods, in general.
Cedar shakes work really well with salmon.
hickory and cherry
Pecan if you can find it. it doesn't leave any bitter taste to the meat like hickory can. apple or cherry work well also.
Mesquite with apricot chips!
i like the marijuana for smoking
mesquite and applewood
Hickory.
hickory or cherry is my favorite
Mesquite.....
For me Hickory is the only choice. When used correctly it infuses both smoked and grilled meats with a smoky and sweet flavor that is perfect everytime!
Cedars and Alaskan Pine
idk, go to a local, BBQ store, or ask your dad/husband/whatever!
My online boyfriend is always telling me I should come over and smoke his wood...I'll have to find out what he's using!
Cedar
Pecan wood, even pecan shells
Apple wood
Hickory
Mesquite tastes ok, but will turn your meat black.
I like Hickory and Cherry. Depends on what you are cooking. If it's pork or beef, I use Hickory, for fish, I use cherry.
Mesquite or Hickory.