[philfree]

Originally Posted by srvy

I copied this list of smoking wood a while back as a general idea of what they will do for meats. My work brings me into the woods a lot so I can collect limbs from a lot of timber that I can identify. I age and debark it. Debarking is very important never smoke with bark on the wood it can be full of toxins and also will make meat bitter. There is no moisture content in bark and is designed to rid the tree of wastes by retaining it in this area.
Also avoid orchards selling fruitwood trimmings as they use and spray insecticides among many other chemicals.

Cottonwood is in this list but I would be very cautious it just isnt worth it as it is toxic unless thoroughly dried. Some people strip down pallets to use as smoke wood but can you safely say what has been stored on it. Just don't.


Acacia – similar to mesquite, but a little lighter in flavor. Good for most foods, especially beef and poultry.

Alder – musky and sweet, alder works with most foods, especially game meats, upland birds, fish and seafood. Alder is the traditional wood that Northwest Native Americans use to smoke salmon.

Almond – one of my favorites. Sweet, smokey, and a little nutty. Almond wood works with anything you can imagine. It would probably even make roadkill (Tennessee Pizza) taste good….

Apple – a little sweet and very fruity, apple wood is the strongest tasting of all the fruitwoods. It works with just about everything, especially game birds, pork and ham. It’s not commonly done, but I use a blend of hickory and apple wood when I smoke carp….outstanding.

Apricot – similar to hickory, but a little milder and sweeter. Like hickory, it works with everything, period. It is especially good for smoking cheese.

Ash – general woody taste and smell. I never use it, but I know people who do. If you decide to try it, be advised that ash burns fast and hot, so use it sparingly and refresh it often. Probably best when mixed with other woods. To me, it makes the food taste like it was prepared in a sawmill. Others make disagree…Vive la difference….

Avocado – I ahem never used it, but I know some people in California who do, and they say it imparts a floral, olive-oily character with a mild smoky finish. Ill have to take their word for it, because it is not available in Georgia or Tennessee.

Bay – mild floral with overtones of cinnamon, nutmeg, and other spices. Wonderful with fish or poultry.

Beech – like oak, just a mild, generic woodsy smell and taste. Works with everything.

Birch – very similar to maple, only a bit milder. Outstanding with fish, pork, and poultry.

Blackberry – sweet, mild, and fruity. One of the best woods for small game birds like quail, doves, grouse, or even Cornish Hens and Heritage turkeys.

Butternut – like walnut, very strong and can be bitter. Best used with other smoke woods to enhance there properties.

Carrotwood – generic outdoorsy taste and smell. Mild. Works with everything.

Cherry – sweet and wonderfully fruity. One of the best for whole chickens or turkeys, but it will turn the skins dark brown. It will give light meats a rosy tint. Incredible with rabbit and squirrels. It also works good with opossum.

Chestnut – sweet and nutty. Great with ham, pork loins and poultry.

Corncobs – generic sweet aroma and taste. Use by themselves, they can overpower your food. Best used with other woods such as beech, ash, etc…, to sweeten them up a bit.

Cottonwood – not suitable for smoking, but can be used as fuel. Has no flavor, and green cottonwoods can be toxic.

Crabapple – very similar to apple, but puts out tons of smoke. Very rich and fruity. My 1st choice for turkeys.

Fig – fruity and mild. Great for ribs, pork loins, Boston Buts, etc…

Fruitwood – sweet and rich. Perfect for BBQ.

Grapefruit – mild and smokey. Great for when you want less of an in-your-face smoky flavor than hickory, but still want some smoke.

Grapevines – sweet, fruity, and milder than hickory. Wonderful for all white meats.

Guava – floral and fruity. Very similar to apple and can be used the same way.

Hickory – the absolute, undisputed King of Smoke Woods. Strong, smokey and sweet. The only smoke wood to use for making bacon or hams. Hickory is so strong that it can get bitter, so you should soak your hickory chips in water for a few hours before using them, to tame them down a little. You can also mix it with other smoke woods, like apple, or maple, for unlimited taste combinations. One of my favorites is 50/50 hickory and maple, or hickory and cranberry.

Oak Whiskey Barrel Staves – the only time you will read about me recommending used wood for smoking, This is the exception to the rule. Distilleries like Jack Daniels, and others, will sell you the oak staves from barrels used to age whiskey in. They make an unequaled, strong, very sweet and aromatic smoke that cannot be achieved by any other means. You food will be sweet, very smokey with a pronounced floral, whisky-is finish. The very best for BBQ, beef, pork and poultry. I get mine from a local distillery.
Kiawe – pretty much just Hawaiian mesquite, and can be used the same as mesquite. Not widely available outside Hawaii.

Lemon – sweet, fruity and citrusy. Outstanding with poultry.

Lilac – mild, sweet and very floral. One of my favorites for fish, seafood, sheep, and goat.

Lime – similar to lemon, only a bit strong and more limey. Use like lemon. Great on pork, and both lemon and lime can be mixed with other woods.

Maple – sweet, smokey, and as you might guess, a little ‘maple-y’. Great with poultry, especially turkey, game birds, and pork. Also makes great bacon when mixed with hickory.

Mesquite – sweet, smokey and earthy. Second in popularity only to hickory, this is the wood to use for Texas BBQ, beef and chicken.

Mulberry – sweet, with a mild tangy berry finish.

Nectarine – very similar to hickory, only more mild, and sweeter.

Oak – Generic woodsy smell and taste. Nothing to brag about.

Olive – very similar to mesquite, only somewhat lighter. Great for poultry.

Orange – distinct tangy, citrusy smoke. Turns food a beautiful gold color. Good for pork, poultry and beef.

Peach – similar to hickory, only much milder. Works with everything.

Pear – similar to apple, only a little milder and sweeter. Especially good with poultry, game birds and pork.

Pecan – similar to hickory, only milder, sweeter, with a unique character. One of the best woods for turkey. You can also toss the pecan shells in.

Persimmon – mild generic smoke flavor and aroma. Works with everything.

Pimento – A great unique smoke with a nice peppery finish, and overtones of cinnamon, nutmeg, and allspice. The wood to use for Jerked chicken or beef, and is unbelievable when used to smoke fish and seafood. Also great for cold-smoking cheeses.

Plum – similar to hickory, only milder and sweeter. Works with everything.

Sassafras – if you love real root beer, then this is your wood. Has a nice, sweet, musky taste and aroma with a mild root beer-like finish. Wonderful with beef, pork and poultry.

Seaweed – spicy, with the flavor of the ocean. Traditional for smoking seafood, fish and shellfish. Make sure it is thoroughly washed, and well-soaked in clean water before use.

Walnut – similar to hickory, only stronger and more intense. Used alone, it will make your food bitter. Best used with other, milder woods.

I've used Jack Daniel's wood chips before and I assume they were made from old barrels. It left a an almost oily film on my meat. Not good and I'll never use it again.