The Six Best Wood Flavors for Smoking, and What to Cook with Them

Mesquite is the wood of choice for certain parts of Texas, and just like Texas, it’s unapologetically bold. With mesquite, you’ll get a deep, campfire-like smoke. It’s the most assertive of the common woods, so it’s often used as a blend with other woods to give balance. 

Best with: Beef and lamb 
Try it on:Smoked Thor’s Hammer 

Hickory is the backbone of American barbecue—robust smoke with a touch of sweetness. Stronger than fruitwoods but mellower than mesquite, it’s the all court player of BBQ. 

Best with: Beef, pork, or chicken 
Try it on:Pit Pork Barbecue with Worcestershire Mop 

Cherry gives a gentle, sweet smoke and a beautiful mahogany hue. Mild enough for delicate foods yet distinctive on its own; great in blends. 

Best with: Pork, chicken, seafood, and vegetables 
Recipe ideas:Smoked Chicken Lollipops 

Applewood is mellow, lightly sweet, and clean. It’s perfect when you want smoke to play a supporting role rather than stealing the show. 

Best with: Pork, chicken, seafood, and vegetables 
Try it on: Kansas City Style Baby Back Ribs 

Pecan is similar to hickory, but with a softer, rounded profile and a nutty note. Versatile for both quick cooks and longer smokes without overwhelming the food. 

Best with: Pork, chicken, seafood, and vegetables 
Try it on: Slow Smoked Salmon 

Oak gives a medium-to-strong, clean smoke >span class="NormalTextRun SCXW195100880 BCX0"> not as sweet as hickory and far smoother than mesquite. It burns steadily and evenly, making it a go-to for long cooks and a great “base wood” for blends. Post oak is the classic Central Texas choice for beef. 

Best with: Beef, lamb, pork, or chicken 
Try it on: Texas Style Brisket 

Once you get a handle on the flavors of wood you like, and understand what each flavor contributes to a recipe, it’s time to start blending. If you like the flavor of mesquite, but find it too overpowering, you can blend it with a milder wood to add balance. If you've got a pellet smoker, and want something that’ll work on anything you’re going to smoke, there’s our Grillmaster Blend. It's a combination of maple, cherry, and hickory that strikes that perfect balance. 

What matters most is that you find the flavor that best suit your taste. Exploring different woods and what they bring to the table is all part of the fun! We’ve found that most friends and neighbors are happy to benefit from our “experiments” in barbecue. So, don’t be afraid to try something new.