APPLE: Apple wood produces a mild yet delicate smoke with a hint of sweetness to add a very distinctive flavor to meats grilled or smoked with it. Apple is great for pork, poultry, and lighter items. It also goes well with beef when mixed with Hickory or Pecan.
CHERRY: Cherry can be mixed with other fruit woods to develop a custom flavor. It can be used with vegetables, seafood, ribs, chicken, steaks, venison and beef-based sausages.
MAPLE: The smell of Maple wood smoke is reminiscent of Maple syrup so it naturally pairs well with pork. However, with its sweet flavor and mild aroma, it is also commonly used with poultry and vegetables.
PEACH: In the Southeastern part of the United States, Peach has always been barbeque favorite. But its mild aroma and uniquely sweet flavour have become a national adoration. It is commonly used with lighter meats and vegetables, but the smoke from Peach wood complements just about any food item that has a sugary rub or seasoning.
HICKORY: A very recognizable smoke, hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet.