I have spent my life standing in barbecue pits, smoking meats. In Texas, barbecue is a huge part of our culture. I have cooked for Governors, Senators, famous musicians, professional athletes, and thousands of barbecue-loving folks. For a few years I was even part of a television barbecue show. One of the best pieces of advice that I can give to anyone interested in barbecuing is to use the correct wood for the job. Below is a list of my favorite woods to use with various meats.
Alder wood imparts a delicate flavor. It is best used for lighter meats such as fish, chicken, and pork.
Apple wood make a slightly sweet and fruity tasting smoke. Some of the best meats to grill with apple is game birds, poultry, ham, and beef.
Cherry wood also make a slightly sweet and fruity tasting smoke. Some of the best meats to smoke with it is game birds, poultry, and pork.
Corn cobs can be used alone, but are incredible when combined with maple wood or other hardwoods. They produce a sweet and smoky flavor that lends itself well to bacon, ham, sausage, and beef.
Grapevines are similar to fruit woods, slightly sweet and smoky. This is my go-to for turkey, but works well with chicken and beef.
Hickory produces a strong smoky and bacon like flavor. It is a great choice for wild game, beef, chicken, and pork.
Maple wood produces a medium sweetness and mild smoky flavor. It is great for poultry and ham. I prefer to blend it with chunks of corn cobs when I grill bacon and ham.
Mesquite wood is sweeter than hickory and definitely not as strong. It does burn hot. It is good to use with most meat, especially beef.
Oak wood imparts a simple and pleasant flavor. It is my go to for brisket, but I also use it for various other cuts of beef as well as poultry and pork.
Peach wood produces a slightly sweet and fruity tasting smoke. Delicious with game birds, poultry, and pork.
Pear wood produces a slightly sweet and fruity tasting smoke. Delicious with game birds, poultry, and pork.
Seaweed produces a unique tangy smoke flavor. This is my go to for clams, crab, lobster, shrimp, and mussels.
Wine barrel wood chips. Wine barrels are typically made with oak. When you barbecue with it you get similar flavors as you would with oak wood, but with the additional wine flavors. I truly enjoy using it for cheese as well as beef, chicken, and turkey.
