| Alder |
Fragrant and delicate; compliments all fish. Traditional for smoked salmon. Sweet and musky. |
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| Almond |
Imparts a nutty and sweet flavour. |
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| Apple |
Sweetest and strongest of fruitwoods. Excellent for poultry, ribs, pork, roasts, or ham. |
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| Apricot |
A little milder and sweeter than Hickory. |
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| Ash |
Fast burning; not a dense wood with a light smoke flavour. |
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| Beech |
A milk wood similar to Oak. Good choice for almost every meat. |
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| Birch |
Similar to Maple, but not as hard and burns faster. |
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| Black Walnut |
Intense smoke; slightly bitter like walnuts. |
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| Cherry |
Distinctive, sweet, and fruity. Adds a rosy tint to light meats. Excellent for fowl. |
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| Chestnut |
Slightly sweet nutty smoke flavour. |
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| Crabapple |
Rich and fruity, similar to Apple with greater smoke. |
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| Grape Vines |
Tart, milder/sweeter than Hickory. Aromatic like fruitwoods. Good with chicken/seafood. |
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| Guava |
Floral fruity smoke similar to Apple. |
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| Hickory |
Ideal for beef, hams, bacon, ribs. Full rich sweet strong bacon flavour. |
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| Jack Daniels |
Strong, sweet smoke with aromatic tang from aging barrels. Great with red meats. |
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| Lemon |
Tangy, medium citrus smoke with a touch of fruitiness. |
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| Lilac |
Very light smoke flavour with a hint of floral. Good with lamb. |
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| Lime |
Medium smoke flavour with a hint of fruitiness. |
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| Maple |
Mildly smokey, sweet light taste. Excellent for poultry, hams, and vegetables. |
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| Mesquite |
Intense heat. Spicy, earthy, sweeter/more delicate than Hickory. Leaving an aromatic smoke. |
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| Mulberry |
Mild smoke with a sweet, tangy, blackberry smoke flavour. |
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| Nectarine |
Milder and sweeter than Hickory. Similar to Apricot and Peach. |
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| Oak |
Recommended for all meats. Imparts medium to heavy flavour without overpowering. |
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| Olive |
Smokey flavour similar to Mesquite but lighter. Used since Ancient Greece. |
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| Orange |
Tangy, citrus smoke with medium flavour. Great with seafood. Golden colour. |
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| Peach |
Delicate flavour; compliments salmon and all other fish. Excellent with beef/poultry. |
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| Pear |
Great with poultry, game birds, and pork. Slightly sweet, woodsy flavour similar to Apple. |
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| Pecan |
Similar to Hickory but sweeter/milder with a nutty character. Ideal for briskets. |
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| Persimmon |
Medium smoke great for ribs, pork shoulder, brisket, and Boston butt. |
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| Pimento |
(Allspice) Peppery smoke often used for Jerk Chicken and Pork. |
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| Sassafras |
Musky sweet smoke with a root beer aftertaste. |
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| Whiskey/Wine |
Usually made from Oak. Wonderful aroma from residual soaking. |
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