Different types of meat require different types of smoking woods to achieve the desired flavor. Depending on what type of meat you are looking to smoke, various wood types can be used to add a unique taste and aroma to your food. For example, hickory is great for pork, applewood adds a sweet flavor to poultry and beef, mesquite adds a smoky flavor for steak, and pecan is great for game meats. By selecting the right type of wood for your smoke cooking needs, you can make sure that your food has the fullest flavor possible.
Here is a handy chart to refer to for the best type of cooking wood to smoke different types of meats:
| Meat | Best Smoking Wood |
| Beef | Mesquite, Oak, Hickory, Pecan |
| Pork | Hickory, Apple, Cherry, Maple, Peach |
| Lamb | Rosemary, Sage, Thyme, Oregano |
| Chicken | Apple, Cherry, Maple, Peach |
| Turkey | Apple, Cherry, Maple, Peach |
| Fish | Alder, Cedar, Maple, Oak |
The type of wood you use for smoking meat can have a big impact on the flavor of the finished product. The wood should complement the flavor of the meat, rather than overpower it. In general, lighter woods like apple, cherry, and maple are good for poultry and fish, while heavier woods like mesquite and hickory are better for beef and pork. Enjoy!
