Wood smoking is an increasingly popular option to cook meats, fish and vegetables especially as people spend more time at home rather than eating out. Smoking offers a number of advantages most notably a unique taste, smell and appearance of the food you’re preparing.
Used in conjunction with a BBQ smoker that you can buy for your backyard, the list of woods you can choose to smoke with is long.
Each wood has its own benefits and characteristics and some are better suited to certain foods than others.
The best woods to use for smoking foods include:
- Acacia
- Alder
- Apple
- Ash
- Cherry
- Citrus wood
- Feijoa
- Grapevine
- Hickory
- Ironbark
- Kanuka
- Macadamia nut shells
- Manuka
- Maple
- Mesquite
- Mulberry
- Oak
- Olive
- Peach
- Pear
- Pecan
- Pimento
- Pohutukawa
- Red cedar
- Seaweed
- Tea Tree
- Walnut
- Wine or whiskey barrels
Let’s take a closer look at each type of wood and also at the best woods for smoking the most popular meats and other foods.
Best woods to smoke foods with
| Wood type | Traits | Foods |
| Acacia | Comes from the same family as mesquite and tastes similar and also burns hot like mesquite does. | Beef and other red meats, lamb, pork, goat, veal, and vegetables. |
| Alder | Delicate with a subtle sweet woody smoke. | Fish including salmon, beef, pork, poultry and light-meat game birds*. |
| Apple | Mild, sweet and subtly fruity flavor. | Poultry, beef, pork, ham, game birds, lamb, game birds, and vegetables. |
| Ash | Delicate wood aroma with a light to medium smoke. | Poultry, fish and beef. |
| Cherry | Sweet and mild fruity flavor. Should be used sparingly due to the strong taste produced. | Poultry, fish, lobster, pork, veal, game birds, fruit and vegetables. |
| Citrus wood | Citrus wood such as lemon, orange or lime gives a moderate, fruity smell and taste. | Poultry, pork and beef. |
| Feijoa | Feijoas are native to South America but are now very common in New Zealand. Produces a mild smoke and a delicate flavor. | Beef and salmon. |
| Grapevine | Mild, tarty and fruity flavor. | Beef, pork, lamb, game birds, sausages and fish. |
| Hickory | Powerful, sweet, savory smoke flavor that should be used in moderation as a result. | Pork, brisket, bacon, turkey, steak, game birds and vegetables like Portobello Mushrooms. |
| Ironbark | Native to Australia, it adds a subtle smoke flavor and burns long. | Red meats, pork, chicken. |
| Kanuka | Native to New Zealand and probably best known to foreigners for its honey. Often mixed with softwoods for smoking purposes. | Pork, lamb, beef, game birds and seafood. |
| Lychee | Lychee trees may best be known for the lychee fruit but it is a popular wood for smoking due to its sweet and mild flavor and wide availability throughout Asia. Somewhat similar to mesquite woods. | Poultry, duck (Peking Duck is especially popular), beef ribs, and more. |
| Macadamia nut shells | Not a wood per se but adding broken macadamia nut shells to other wood is a great smoking option. Adds a delicate nutty flavor. | Beef, pork, lamb, poultry, seafood and game bird. |
| Manuka | Native to New Zealand and probably best known to foreigners for its honey. A strong, broad flavor with some sweetness. | Pork, lamb, beef, game birds and seafood. |
| Maple | Sweet and mild, similar to hickory but not as strong. | Poultry, ham, pork, cheese, beef and game birds. |
| Mesquite | Strong, bold flavor that burns very hot and can overpower flavors if not used properly. | Beef and vegetables. Brisket is common. |
| Mulberry | Sweet smelling smoke similar to apple. | Poultry, fish and pork. |
| Oak | Commonly used for smoking due to its ease of availability and mild smokiness. | Poultry, all types of red meat and fish as well as sausages. |
| Olive | Similar to mesquite but a lighter flavor. | Poultry. |
| Peach | Sweet, fruity flavor. | Poultry, brisket, ribs, pork, and small game birds such as quail, partridge and grouse. |
| Pear | Subtle but sweet, fruity flavor. Similar to other fruit woods. | Poultry, pork, and small game birds such as quail, partridge and grouse. |
| Pecan | Mild, nutty flavor that is similar to hickory but not as strong. | Poultry, seafood, pork, lamb and vegetables. |
| Pimento | A tropical wood that adds a peppery flavor. | Poultry and fish and often used with Jerk chicken. |
| Pohutukawa | Native to New Zealand, it offers a strong taste with a sweet aromatic flavor. | Chicken, pork, seafood, turkey and other white meats. |
| Red cedar | Sweet and tangy flavor. Strong smoke smell. | Seafood, poultry, game birds, beef, pork, veal, lamb, fruits and vegetables. |
| Seaweed | Not a wood per se, it adds a spicy and natural flavor when smoked. | Used for smoking crab, clams, lobster, mussels, shrimp and other seafoods. |
| Tea Tree | Offers a mild, woody flavor. Similar in taste to manuka if unavailable. | Beef, lamb and fish. |
| Walnut | Strong somewhat bitter flavor. Is often combined with other milder woods to lessen the effect. | Red meats and heavy game. |
| Wine barrel or whiskey barrels | Wine and whiskey-soaked woods (often oak) offers a distinct and unique taste depending on the alcohol. | Poultry, beef and cheeses. |
The best wood for smoking…
Brisket: Hickory, oak, mesquite, cherry, apple, maple and pecan are all popular options. Beef brisket is best smoked slow and low.
Beef: Oak, hickory, maple, mesquite, pecan, apple, alder and cherry are all popular options.
Cheese: Apple, maple, hickory, cherry, pecan and oak are all popular options for smoking cheese. Smoked cheese can be purchased in the store so why not smoke it yourself?
Chicken: Pecan, mesquite, cherry, hickory and apple are all popular wood chip options depending on the cut of chicken you’re smoking.
Fruit: Alder, apple, pecan, cedar, almond and cherry can be used to smoke fruit. Smoking fruit slow and low for 20 minutes is a great choice for peaches, apples, grapes and cherry tomatoes. You can also smoke lemons and limes to add to cocktails.
Ham: Apple and maple are popular smoking options for ham.
Lamb: Red cedar, apple and hickory are used to smoke lamb meat. Lamb shoulder and leg are common cuts of lamb good for smoking.
Lobster: Citrus wood red cedar or cedar are commonly used to smoke lobster meat and tails.
Pork: You have plenty of choices to smoke pork including alder, apple, apricot, almond, birch, brandy cask, cherry, citrus woods, hickory, maple, mesquite, peach, pear, pecan, plum, red cedar, cedar and whiskey oak barrel. Pork butt and shoulder are common cuts of pork that can be smoked.
Prime rib: Beech, brandy cask, mesquite plum, red cedar, cedar, red oak and whiskey oak barrel are commonly used to smoke beef.
Ribs: Hickory, mesquite, pecan, cherry, apple, oak, peach and pear are all popular woods to smoke with ribs. Beef ribs, baby back ribs and spare ribs are common rib dishes that can be smoked.
Salmon: Alder, apricot and maple are all solid choices to smoke salmon. Since it’s a fish you may also consider using a wooden plank that has been soaked in water prior to barbequing if you don’t have a smoker.
Sausage: Oak and cherry woods are commonly used to smoke sausages.
Turkey: Hickory is the preferred wood to smoke turkey.
Vegetables: Alder, apple, brandy cask, cherry, red cedar, maple and whiskey oak are all commonly used to smoke vegetables.
Venison: Venison (deer and other game) meat can be smoked with oak, hickory, walnut, apple and cherry. Venison is a lean meat and tends not to take long to smoke.
Benefits of smoking food with wood
Unique flavors: Smoking foods offers a unique flavor(s) depending on food you’re smoking and wood you use.
Enhanced smell: Smoking is known to enhance the smell of foods in a unique way and more so when you use stronger smelling woods such as hickory or mesquite to name but two.
Distinctive look: Smoking food – meats for example – produces a distinctive look that makes the food shine and char to add to its visual appeal.
Fun: Smoking foods can turn into an all day event if desired and is one you can experience with friends and family alike.
Versatility: With so many woods to choose from and so many foods to try, you have countless options to smoke meats, vegetables, cheeses, fruits and other foods.
Food safety: Smoking foods has long been used for food preservation including by our ancestors. Smoking foods is known to kill bacteria while slowing down the growth of others. For every research report you read that speaks against the smoking and grilling of foods, you can find one that says the opposite. Everything in moderation, right?
Consider combining woods to smoke foods
Combining different types of wood for smoking can add complexity and depth to the flavor of your smoked food. Here are some tips to keep in mind when combining different types of wood:
- Start with Milder Woods: If you’re new to combining woods, it’s generally a good idea to start with milder woods and gradually introduce stronger ones. This way, you can better control the intensity of the smoke flavor and avoid overpowering the food. Woods like fruitwoods (apple, cherry) and maple are good choices to begin with.
- Balance Strong and Mild Flavors: Combining strong-flavored woods, such as mesquite or hickory, with milder woods can create a well-balanced smoke profile. The milder woods can help to temper the intensity of the stronger woods, resulting in a more nuanced flavor. For example, you might combine mesquite with apple or hickory with cherry.
- Consider the Food Being Smoked: Different types of wood can complement specific foods. For example, poultry and fish often pair well with fruitwoods like apple or cherry, while red meats like beef or game can handle stronger woods like mesquite or oak. Consider the flavor profile of the wood and how it will interact with the food you’re smoking.
- Experiment with Ratios: The ratio of different woods can have a significant impact on the overall flavor. Start with a small amount of the stronger wood and gradually increase it until you achieve the desired balance of flavors. Keep track of the ratios used during your smoking sessions so you can adjust and refine your combinations in the future.
- Soak or Not to Soak: Soaking wood chips or chunks in water before using them for smoking is a common practice. If you decide to soak the wood, keep in mind that different woods absorb water at different rates. Soaking can help produce more smoke and prolong the smoking process. However, some prefer to use dry wood for a more intense smoke flavor. Experiment with both soaked and dry wood to see which method you prefer.
- Be Mindful of Wood Quality: Ensure that the wood you use is of high quality and intended for smoking. Avoid using wood that has been chemically treated, painted, or sourced from potentially toxic sources. It’s best to purchase wood specifically sold for smoking purposes from reputable suppliers.
Remember that smoking is a personal preference, and the ideal wood combinations can vary depending on individual tastes and the specific dish being prepared. Have fun experimenting with different wood combinations, keep notes of your experiences, and adjust your techniques and ratios as you discover the flavors that best suit your preferences.
Woods to avoid smoking foods with
You want to avoid smoking foods with softwoods as they tend to be high in resins. Avoid trees with conifers such as pinecones and ones with terpenes which are aromatic compounds that can be harmful when inhaled.
Avoid smoking foods with the following woods as they tend to smoke up too much due to the high oil and resin content they contain:
- Cypress
- Eastern Cedar
- Elm
- Eucalyptus
- Fir
- Liquid Amber
- Pine
- Redwood
- Spruce
- Sycamore
Many people also feel you should avoid cedar chips for smoking and stick to using a cedar plank to smoke foods like salmon on a BBQ.