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Smoking Woods

Spectrum of Woods Mild to Strong

  • Alder
  • Apple
  • Cherry
  • Beech
  • Pecan
  • Oak
  • Hickory
  • Mesquite

Whether you just bought a new Weber Smokey Mountain, or you’re a seasoned vet; smoking meats is an art form and has many variables.

When I cook with charcoal and smoking woods I always keep a notebook to record the meat, wood, charcoal, temperature, cook time, and seasonings. This helps me to eliminate guessing and gives myself reference points to change what I didn’t like.

You may have a friend who claims to be a “pitmaster” at smoking meats. He has that secret blend of peach wood that he throws on coals that will transform those ribs to the holy grail of ribs. Needless to say, there is nothing magical about smoking woods. When wood burns it taste and smells like smoke.

With that being said some woods are better for certain meats.

Smoke Table

Fish Poultry Beef Pork Light Game Red Game
Apple

X

X

X

X
Alder

X

X

Tri-Tip

X
Cherry

X

X

X

X

X

X
Beech

X

X

X
Hickory

X

X

X
Oak

X

X

X
Pecan

X

X

X

X

X
Mesquite

X

X

X

It’s not just about the smoke!

Which leads to the biggest mistake beginners will make; over smoking their food. Smokiness will give a rich finger licking taste on a decent slice of meat but many grillers have forgotten that their guest will want to taste meat not smoke. A general rule to use is that you don’t want to smoke more than half your total cook time. After your meat reaches 140 degrees Fahrenheit it will not take on any more smoke flavor you’re just cooking.

Chips or Chunks that is the question.

Chips are sometimes used in electric or propane smokers. But if you have ever smoked with chunks typically you won’t go back. Your chunks are bigger and have less surface area than chips, therefore chunks do not need to be soaked. I like my chunks to be about fist size and when smoking poultry about 3 pieces and for pork or beef 5 to 6. Chips are great in chip trays on the Weber grills.

In conclusion, there is not really the right way to smoke meats just a few guidelines to keep in mind. After trying and trying again you will find that perfect recipe for smoking a pork shoulder. The more you smoke the better you will be, so keep the probe in and lid down.