Big Beck's BBQ

Choosing the Correct Wood for the Job:

Below you will find a list of woods with their associated description and recommended usage.  Please note that all wood should be soaked for at least one hour, but no longer than 4 hours prior to using in order to create the optimum amount of smoke.  In side-by-side, or Texas Smokers, use chunks or logs depending on the size of your firebox.  If you are using a Vertical Smoker, I always suggest small logs. 

Apple - Very mild, with a subtle fruity flavor, slightly sweet. / Use on Poultry-turns skin dark brown.

Cherry - Similar to apple, but slightly bitter because most Cherry wood comes from chokecherry trees. / Use on Poultry-turns skin dark brown.

Sugar Maple - Smoky, mellow and lightly sweet. / Use on Fish & Beef.

Hickory - The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon Flavor. / Use on Pork, Ham, and Beef.

Pecan - A cool burner, nutty and sweet, Tasty with a lot of subtle caricature. / Use on Steaks & Ribs.

Mesquite - One of the hottest burning woods. Predominately Honey, earthy flavor with a slightly bitter aftertaste. / Use on Beef, Fish, Poultry.

Oak - A lighter version of mesquite. Red oak is quite Similar to mesquite; white oak is milder. / Use on Beef & Fish.

Alder - Very delicate, with a hint of sweetness. Hard to find commercially. / Use on fish.

Ash - A fast burner; hot with a light distinctive flavor. Hard to find commercially. / Wonderful for Venison.

Grape Vines - Provides a lot of smoke and each variety a bit Different. All are generally rich and fruity. / Use on Fish and Poultry.

Lilac - Very light; subtle with a hint of floral. / Use on Seafood & Lamb.

Oakies - Shavings or chip and chunks of wine barrels Beef & Pork (Usually red wine or whiskey). Spicy and peppery with a decided wine or whiskey taste. Expensive.