18
WOOD FLAVOR GUIDELINES
WOOD
FLAVOR
BEST WITH
Apple
Sweet, fruity smoke.
Strongest of the fruit woods
Beef, Pork, Ham, Poultry, Game
Black Walnut
Strong smoke, slightly bitter like walnuts.
Beef, Pork, Ham, Game
Cherry
Sweet fruity smoke that gives a
rosy tint to the meats
Beef, Pork, Poultry, Fish, Game Birds
Hickory
Bacon-Flavor, most commonly used
and recognized smoke
Beef, Pork, Poultry, Fish, Game
Mesquite
Spicy, very distinctive smoke of
southwestern cooking
Beef, Pork, Poultry, Fish, Game
Mulberry
Sweet, tangy, blackberry smoke favor
Pork, Ham, Poultry, Game Birds
Oak
Heavy smoke with no after-taste, gives
foods a wonderful smoked color
Beef, Pork, Poultry, Fish, Game
Pecan
Similar to hickory but milder and sweeter
with a nut after-taste
Beef, Pork, Poultry, Fish, Game
Sugar Maple
Very mild, a sweet light smoke
Pork, Ham, Poultry, Game Birds
Wood Usage
Most Texas Original Pits and Smokers backyard models, with an average 10-hour cook, you will
consume less than one cubic 1- 1/2 cu. ft. of wood. ( normal bundle and half )
How Often Do I Maintain My Fire?
Expect to add one or two 14 - 16” small split log to the fire every hour or so. The key to
excellent color and a savory smoke infused flavor is running a small hot fire. When the fire
is running efficiently you will have a thin light colored smoke coming from the stack.
NOTE:
A heavy white smoke indicates that you are smoldering and not efficiently burning the wood.
This will put a dark color and a harsh taste on your meat.
