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cooking Wood pairing

Cherry

Semi-hardwood Produces a Sweet, mild and very fruity flavor depending on the age of the wood.

Give light-colored meats a rosy appearance. Works well for mixing with other woods.

Pairings: Poultry, Fish, Shellfish, Pork, Veal, Game, & Vegetables.

Hickory

Very strong - pungent with a bacon-like flavor. May cause bitterness if not used correctly. It's the most commonly used wood.

Pairings: Pork, Bacon, Turkey, Steak, Game, & Portobello Mushrooms

Mesquite

Strong, earthy flavor that produces lots of smoke. Sweeter and lighter than hickory but can also become overpowering. Creates great flavor with rich meats when used correctly.

Pairing: Beef, Pork, Poultry, (basically any meat)

Oak (Red Oak, Post Oak)

This combination gives a mild, somewhat sweet smoke flavor that results in rich, smoky coloring on meats. Great for brisket and smoked turkey.

Pairing: Beef, Game, Poultry, Cheese, Desserts

Pear

Semi-hardwood, Mild, sweet and fruity smoke

Pairing: Poultry, Fish, Shellfish, Pork, Veal, Vegetable, Fruit

Pecan

Mildly sweet and nutty flavor that is similar to hickory, but nowhere near as strong. Great for all-around smoking. Works well for mixing with other wood types.

Pairing: Desserts, Fruits, Veggies, Mushrooms, Poultry, Pork