X Close Editor

Submitted by: SmokerBill

Title

Comment
There are lots of different woods that work well for adding smoke flavor to meats. I regularly use oak (white and red), hickory, apple, cherry, mesquite, and pecan. I've also used mulberry, alder, cottonwood (very light flavor), ash and walnut. Even tried grapevines and corncobs. For a good rundown of most of the smoker woods and their descriptions, you can check out this <a href="http://www.smoker-cooking.com/woods-for-smoking-what-trees-can-be-used.html" target="_blank"> list of commonly used smoker woods</a>, submitted by another reader a while back. Trying out different types of wood keeps things interesting, and allows you to refine the flavor of your smoked foods. Have fun!

Cancel Delete Delete & Ban

Updating Comments page...