What is the best wood for smoking meat? Share your thoughts!  We would like to hear them.

Oak Oak is the quintessential go-to for smoking meat. It is a great place to start if you are a newbie to smoking.  It will lend a medium to a strong flavor that is seldom overpowering.

Hickory The most versatile choice as it can be used to smoke wood in many ways. Be careful, though, because too much hickory flavor will cause your meat to have a more bitter flavor. It has a sweet, savory, and hearty, a bit bacony.

Maple One of the most subtle smoking wood, it will impart a more subtle smoke flavor.  Use maple for a sweet, light, mild smokiness.

Mesquite A hardy wood packing intense flavor. It is recommended for grilling, or to be used in smaller quantities. It is famous for its strong, intense, and unique.

Pecan Pecan will lend a rich, sweet, nutty flavor. In fact, the wood is so sweet that you may want to use a combination of it with another harder wood to balance out the flavor.

Apple Applewood is mild and sweet, lending a mellow flavor. Apple smoke flavors take a while to permeate the meat, so anticipate several hours of smoking.

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