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7
Quick Reference Guide
(Wood flavours and meat pairings)
Which wood you choose for your cook can influence the flavour of your food, use
this chart to see what works well.
Wood
Flavour
Comments
Alder
Sweet, musky, light
flavour.
Works especially well
with salmon and turkey.
X
X
X
Apple
Slightly sweet but
fruity and strong smoke
flavour.
Very good with pork and
game birds due to the
sweetness.
X
Beech
Mild smokeyness with a
slight nuttyness to it.
Good all round,
especially with game
birds and salmon.
XX
X
X
XX
Cherry
Cherry adds a sweet,
fruity flavour with a mild
smokeyness.
Cherry also adds a pink
tinge to meats and skin
of poultry dark brown.
X
X
XX
X
Hickory
Sweet and strong with a
bacon like flavour.
Hickory chips should
be soaked for 2 hours
in water to remove
bitterness. Fantastic
with ribs.
X
XX
XX
XX
Maple
Mild smoke flavour with
a subtle sweetness.
Good for game.
Absolutely fantastic for
pork roast.
X
XX
X
Oak
Oak is a versatile
smoking wood that
is mild and has no
aftertaste.
Must-have for brisket.
XX
XX
XX
X
Whiskey Oak
Strong smoke flavour,
similar to oak but with a
malty taste.
Fantastic with venison,
game and poultry.
XX
X
X
X
Please note: This table is a guideline only. You should experiment to see which
flavours best suit you.
Red mea
t
Pork
Poultry
Fish
