Smoking Woods & Spices
Characteristics and Pairings

Alder
Characteristics: Delicate flavor with a hint of sweetness. A very clean smoky flavor that enhances lighter meats. Traditionally used in the Pacific Northwest to smoke salmon.
Pair with: Fish, seafood, chicken, pork, light-meat game birds & vegetables.

Almond
Characteristics: A sweet smoke flavor.
Pair with: all meats.

Apple
Characteristics: A light, fruity, slightly sweet flavor. (mixes well with oak and cherry)
Pair with: Beef, poultry, game birds, pork and ham.

Ash
Characteristics: Fast burning with a light but distinctive flavor.
Pair with: Fish and red meat.

Birch
Characteristics: Medium-hard wood with a flavor similar to maple.
Pair with: Poultry and pork.

Cedar
Characteristics: ?A very fragrant wood that imparts a sweet, spicy flavor blended with a mild smoky edge. Traditionally paired with salmon.
Pair with: Seafood, fish, beef and pork.

Cherry
Characteristics: A subtle sweet fruity flavor. (mixes well with oak and apple)
Pair with: Beef, chicken, turkey, game birds, pork & vegetables. A great pairing for ham.

Grape Vines
Characteristics: Aromatic, provides a lot of rich sweet and fruity smoke.
Pair with: Poultry, beef, game, sausage and lamb.

Guava
Characteristics: A semi-sweet fruity aroma.
Pair with: Beef, pork, lamb, poultry and fish.

Herbs & Spices
Characteristics: Higher oil content, stronger flavor, burns quickly. Try bay leaves, rosemary, garlic, citrus peel, black peppercorns, whole nutmeg cinnamon, thyme, oregano or sage.
Pair with: Vegetables, cheese, small pieces of meat (lighter, thin-cut meats), fish and kabobs.

Hickory
Characteristics: Pungent, smoky, bacon-like flavor. Commonly used in the south. (mixes well with oak)
Pair with: Pork, chicken, beef, wild game & cheese. Often used for ribs and ham.

Lilac
Characteristics: Very light, subtle flavor with a hint of floral.
Pair with: Seafood and lamb.

Maple
Characteristics: A buttery-rich, nutty flavor with a mild sweet smoke flavor.
Pair with: Pork, poultry, seafood, cheese, vegetables, small game birds & ham.

Mesquite
Characteristics: Bold, smoky and sweet. This wood burns hot and has a very distinctive flavor. Popular in Texas and the Southwest where it is used for grilling and smoking cuts of beef.
Pair with: This wood pairs well with most meats. It is especially good with beef, pork, jerky & vegetables.

Oak
Characteristics: ?A sweet-smoky-spicy flavor that blends well with a variety of textures and flavors. (Mixes well with apple, cherry and hickory)
Pair with: Oak is great for fish beef, brisket, ribs, poultry, pork and heavy game. This wood lends itself to all dishes but especially sweet sauces, marinades and rubs.

Peach, Pear & Apricot
Characteristics: Slightly sweet, fruity and woodsy flavor. Similar to apple.
Pair with: Poultry, game birds & pork.

Pecan
Characteristics: Rich & subtle, ideal for low-heat cooking. Similar to Hickory but milder with a slightly sweet and nutty flavor. Popular in Louisiana and other Gulf Coast states.
Pair with: Beef, pork, ribs, chicken, lamb, fish & cheese.

Pimento
Characteristics: This wood adds a natural peppery flavor. (Often combined with cinnamon, cloves, allspice and nutmeg)
Pair with: Chicken and fish. Commonly used for Jamaican foods such as jerk chicken.

Plum
Characteristics: Subtle flavor.
Pair with: Chicken, turkey, pork and fish.

Walnut
Characteristics: Very heavy smoke. Mix with lighter woods for a more subtle flavor. Can be bitter if used alone. (Mixes well with lighter fruity woods like almond, pear or apple)
Pair with: Red meat and game.

Wine Barrel
Characteristics: Usually oak and show the dark stain of wine on one side and wood grain on the other side. They have the same aroma as a winery.
Pair with: Beef, poultry, pork, ribs, cheeses and vegetables.

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Notes:

• Soak wood chips prior to using them. This allows the chips to smolder and create smoke, not become a heat source.
• Experiment! Every palate is different. Don’t be afraid to mix different woods to find a unique flavor. However, not all woods are suitable for smoking, some can make you very ill, so don't use a wood unless you have sufficient evidence that it is safe. All woods listed above are commonly used for smoking. Do not use construction wood, floor boards or any wood that may have been treated. Only use wood designed for use with food. Most wood that you buy at a lumber store has been treated with arsenic, insecticides and other chemicals.
• Some of the woods that ARE NOT recommended for smoking include: pine, fir, cyprus, sassafras, sycamore, elm, eucalyptus and redwood.

 

Kershaw-Shun Classic