A strong, sweet, and dry smoke that is popular in restaurants as it is said the dryness of the smoke increases drink orders of patrons. Excellent with beef and pork.

A nice subtle smoke flavor much like apple. Slightly sweet, woodsy flavor.  The smell is absolutely amazing. And just like ornamental apple and cherry, ornamental pear tree wood can be used like Bradford and Cleveland pears. Good on Poultry, game birds and pork.

Slightly sweet, woodsy flavor, milder and sweeter than hickory.  Peach is a bit redder than apple and produces a better smoke ring and is a little more flavorful. Great on most white or pink meats, including chicken, turkey, pork and fish.

Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Oak gives food a beautiful smoked color. Red oak is believed to the best of the oak varieties. Good with red meat, pork, fish and big game.

The flavor is milder and sweeter than hickory. Great on most white or pink meats, including chicken, turkey, pork and fish.

A mild smoke with a sweet, tangy, blackberry-like flavor. Similar to apple Good with Beef, poultry, game birds, pork (particularly ham).

Strong earthy flavor. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb. Burns hot and fast and it probably the strongest flavored wood. Good… Read more »

The most common hardwood used, even more so than apple and cherry. Sweet to strong, heavy bacon flavor. Good for all smoking, particularly pork and ribs.

Tart, aromatic, but can be a heavy flavor so don’t overdo it. Use sparingly on poultry or lamb but otherwise if used in moderation is good with red meats, pork and game.