31 Good Woods to Use For Adding Smoke Flavor While Barbecuing and Grilling

Acacia: is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.

Alder: has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.

Almond: gives a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.

Apple: is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).

Apricot: is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Ash: has a light, unique flavor. This wood burns fast.

Black Walnut: has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.

Birch: has a similar flavor to maple. This wood is good with pork and poultry.

Cherry: has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.

Chokecherry: has a bitter flavor and should only be used in small amounts for short period of times.

Citrus: woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.

Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.

Crab Apple: is very similar to apple wood and can be used interchangeably.

Fruit: like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.

Grapefruit: is a mild wood that produces a good, smoky flavor. This is a good wood for any meat.

Grapevines: makes a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.

Hickory: adds a strong flavor to meats, so be careful not to use to excessively. Its good with beef and lamb.

Lemon: is a mild wood that produces a good, smoky flavor. This is a good wood for any meat.

Lilac: produces a good supply of mild, sweet smoke. It's a popular wood for smoked cheese, but is also good for poultry and pork.

Maple: like fruit wood gives a sweet flavor that is excellent with poultry and ham.

Mesquite: has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.

Mulberry: is sweet and very similar to apple.

Nectarine: is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Oak: is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.

Orange: is a mild wood that produces a good, smoky flavor. This is a good wood for any meat.

Peach: is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Pear: is similar to apple and produces a sweet, mild flavor.

Pecan: burns cool and provides a delicate flavor. Its a much subtler version of hickory.

Plum: is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Walnut: has a heavy, smoky flavor and should be mixed with milder flavored woods. Other good woods include: Avocado, Bay, Beech, Butternut, Carrotwood, Chestnut, Fig, Guava, Gum, Hackberry, Kiawe, Madrone, Manzita, Olive, Range, Persimmon, Pimento, and Willow. You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor, such as Jack Daniel whiskey barrel wood.

Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.