MESQUITE: With its rich and distinct flavor, Mesquite wood ideally pairs with brisket, steak, and other cuts of beef, but it also complements other meats such as pork and lamb.
PECAN: It produces an aroma similar to Hickory but adds a sweeter flavor to the meat being cooked. Like Hickory, it pairs well with pork, but it is often used with heavier meats such as beef or lamb.
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.
OAK: Post Oak wood produces a basic smoke that is wonderful for creating a smoky flavor that is very subtle. It is a perfect complement to just about any rub or seasoning. Great for just about any protein or vegetable, be sure to try it with brisket, ribs, and lamb.
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.