Flavors

FLAVORS
----SUPPLIES VARY----

Hickory- It has been said that hickory is the King of woods and is prevalent in the Southern regions of the country. Care should be used when cooking with this wood. It will produce a sweet to strong, hearty taste. Hickory is perfect for ribs and pork shoulders. It also enhances any red meat or poultry. It is milder than mesquite, however. Red Meats- All Ribs- Poultry

Apple- This tree indigenous to the Northwest United States produces a mild and fruity type of taste. Others say it makes meat taste slightly sweet and fruity. It is mild enough for chicken and turkey. It may also be used for flavoring a ham. Great with sausage. Chicken- Turkey- Fish- Pork (particularly Ham)

Alder- This tree originates on the West Coast of the United States and generally produces a light, delicate to sweet-mild taste. It is the traditional wood used for smoking salmon, particularly in the Pacific Northwest of the United States. Alder works on most any fish. Salmon- Other Fish- Poultry

Guava- Guava wood comes from the Island of Hawaii. It has subtle semi-sweet aroma. A great compliment for grilled or smoked fish. Chicken- Fish- Pork- Lamb- Beef

Pecan- Located in abundance in the Southwest, this wood produces a medium fruity taste and is the choice of many professional chefs. Pecan will burn cool and offer a richness of character. You will not be disappointed. It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts. Pecan used along with Apple on turkey is a favorite. Briskets- Roasts- Chops- Steaks- Fish- Poultry

Maple- Mildly smoky, somewhat sweet flavor. Pork- Poultry- Cheese- Vegetables- Small Game Birds

Cherry-Cherry produces a similar taste to apple. produces a very mild and fruity flavor. You will probably find the meat tasting somewhat sweet as well. If you can find cherry, it will be mild enough for chicken, turkey and fish. Use it with flavoring a ham. Salmon- Other Fish- Poultry-Beef

Grape-Traditionally used in the regions of Italy and France, grape wood gives a more delicate flavor than hardwoods and are recommended for use with fish and poultry. Smoke lightly to permeate foods with their sweet, wine-hinted flavor. Aromatic, similar other fruit wood.
Scallops- Halibut- Lamb- Poultry

Oak- This is an excellent wood for smoking large pieces of meat for great lengths of time. You will find it assertive but always pleasant. Oak is probably the most versatile of all hardwoods. It will generally produce a medium to heavy (but seldom overpowering) flavor. Briskets- Roasts- Chops- Steaks

Mesquite- Extra care needs to also be used with this mystical wood. Over the past decade, it has gained particular favor in the area of fajitas.The flavor can become strong very quickly. It is best used for grilling where the smoke does not actually penetrate the meat. Bold and spicy...use small portions mixed with cherry, pecan or alder. Chicken- Beef- Fish

Apricot- The flavour is milder and sweeter than Hickory. Good with most meats. This is a more natural way to jazz up the flavor of your grilled meat with an impeccable taste that everyone will enjoy. Beef- Poultry- Game Birds- Pork (particularly Ham)

Fig- Slighty sweet, woodsy flavor. Poultry- Game Birds- Pork