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TIPS ON SMOKING
Smoking foods is different from grilling foods. Smoking is typically done slowly and at a lower
temperature than grilling. The smoke produced by the wood infuses itself into the meat giving it that
great smoked flavor. Grilling is a much quicker cooking process using higher temperatures.
Always follow the manufacturer’s recommendations for cleaning and care. Monitor your fuel
supply, running out of propane halfway through the smoking process isn’t fun. Consider purchasing
a spare propane tank as a back-up.
Here’s a list of the most popular smoking woods and a little information about each.
Type of Wood
Suggested Food
Comments
Apple
All meats
Mild and sweet flavor with a slight hint of fruity flavor. Each
species of Apple wood should offer a slightly different
flavor. Apple smoke produces an attractive browning effect.
Almond
All meats
Produces a sweet smoke with a natural nutty flavor.
Ash
Fish and red meat
Very light flavor.
Citrus
Pork and chicken
Lemon and orange wood produce light but fruity flavor.
Cherry
Pork and beef
Light and fruity flavor.
Fruitwood
Pork, poultry and fish
Wood such as Peach, Pear and Plum produce a mild but
sweet smoke with a hint of fruity flavor.
Grapevine
Poultry, game and lamb
Grapevine wood produces a lot of smoke. A little wood
goes a long way. It produces a tart flavor that has a hint of
fruit.
Hickory
Pork and beef
Hickory is arguably the favorite wood for smoking. Hickory
produces a very strong flavor so we recommend starting
slow with this wood.
Maple
Pork and poultry
Light and sweet
Mesquite
Beef, chicken and fish
This wood burns very hot so be aware. Much like Hickory,
Mesquite is very popular and produces a strong flavor.
Oak
Red meats, game, ribs
and fish
Another wood that produces a heavy smoke. Start slow
with this wood.
Pecan
Ribs and red meat
Produces a light smoke that offers a sweet and nutty flavor.
