What Is the Best Wood to Use When Smoking Meat?
Choosing the best wood depends upon the meat being smoked. Certain meats have a distinct flavour profile that matches best with the scent profile of a particular wood. On the other hand, there are some woods that pair up with pretty much anything. Here’s a good guide to help you choose. Hickory Wood is considered the mother of all woods because it’s intense and bold. It is the go-to wood if you want to impart a robust smoke flavour to your meat. You’re always safe with hickory! Apple Wood produces a sweeter than smoky flavour and is suited best for any type of pork cut you have. Barbeque masters like to mix apple wood with hickory wood to obtain a more bold and smoky flavour from the hickory but also getting sweetness from the apple wood. It has a medium body to it and that’s why it is an exotic wood that can really be paired with any meat but pork is most preferred here. Cherry Wood produced a distinctly sweet flavour. It holds up really well to dark meats. Although you can use cherry
