Master of the Pit

Unfortunately most new barbecue cooks head off to their local hardware store or large do it yourself mega mart to pick up whatever barbecue wood happens to be there.

Usually this means Hickory barbecue wood, in my opinion the most overused and overrated barbecue wood there is.

There are many types of barbecue wood available today, if not from local suppliers than certainly over the Internet.

Here’s a breakdown of some of the more popular barbecue wood available today

Apple barbecue wood.  This has a slightly sweet and delicate flavor, a really nice wood to use in conjunction with other barbecue wood.  I use this with Maple on ribs for an amazing flavor profile.  This is also good with poultry and even better with fish, especially Salmon.

Cherry barbecue wood.  This has a smokey, fruity flavor.  I like this with ham or pork chops, can also be used nicely with game birds.

Hickory barbecue wood.  Like I said, overused and over rated.  This has a powerful flavor, good with bacon.  Mostly used with ribs.

Maple barbecue wood.  This is one of my favorite barbecue wood to use.  I combine this with Apple wood when I do ribs.  You should also try this when you smoke cheese and vegetables.

Mesquite barbecue wood.  This is more readily available than it was years ago.  This is a really strong wood so don’t over use it.  I like to use this on Beef, especially Brisket.

Oak barbecue wood.  This is my newest favorite.  A heavy smokey flavor, and it really smells great while the food is cooking :)  I like this, in small quantities with ribs and a bit more on Beef.

Peach barbecue wood.  Like the other fruit woods this has a fruity (duh..) earthy flavor.  You can really use this with anything but I’d combine it with a touch of mesquite on meat.

Pear barbecue wood.  Like Peach wood it’s a fruity and earthy flavor.  Use this with Chicken for added flavor.

Pecan barbecue wood.  If you can find this it’s a nice wood to use with meat.  I liken it to Hickory, but not as strong.  Note:  You don’t actually need the wood, just buy some pecans and throw the shells into the smoker along with some other wood.

So there you have it, some of the most popular barbecue wood available.  Don’t feel limited to using just one when you do a smoke.  Combine them and find the flavor profile that you like the best.  Like I said earlier, Maple and Apple combination is something I love on barbecue ribs.