What Wood Flavors To Use When Smoking Meats

  • Team Orange Walton's Employee Admin

    Using Hickory Wood For Smoking Meats

    What Wood Flavors To Use When Smoking Meats

    Learn what flavors of wood to use when smoking meats with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.

    What Flavor of Wood Pellets to Use Smoking Meats

    What Is The Most Popular Wood?

    Hickory is the most popular option, closely followed by Mesquite. Walton’s uses hickory and mesquite for smoking most meats in our smokehouses, pellet grills, and charcoal grills.

    When To Use Apple Wood?

    Apple has a mild and subtle flavor that is slightly fruity and sweet. It goes great with poultry, fish, pork, and vegetables. Also great for larger meats like ham, pork shoulder, and turkey.

    When To Use Cherry Wood?

    A very similar wood to Apple with a slightly fruity and sweet flavor and aroma. Great for larger meats like ham, pork shoulder, fish, salmon, and poultry. Also a great compliment when burning wood in chimineas.

    When To Use Hickory Wood?

    When in doubt, Walton’s uses Hickory wood. The most popular option for smoking most meats. Hickory has a stronger flavor than most other wood types and is an excellent choice for any smoked meats. Also a fairly popular option for use in chimineas.

    When To Use Mesquite Wood?

    An excellent all-around flavor and the 2nd most popular wood for smoking meats. Mesquite burns very hot and is perfect to complement beef, chicken, fish, and especially wild game. Recommended for grilling “flame kissed”.

    When To Use Mulberry Wood?

    Mulberry is a sweet fruitwood that is not as commonly used as other options, but still acceptable for all types of meats or vegetables. It is similar in density and heating values of oak.

    When To Use Oak Wood?

    Oak is a pleasant and versatile wood that is not overpowering. A good choice when smoking and cooking potatoes. Also great with large pieces of meat like large briskets, chops, or steaks. Also a popular choice for burning in chimineas.

    When To Use Pear Wood?

    Pear wood provides a very subtle smoke flavor which is particularly good with chicken, but also pork and vegetables.

    When To Use Pecan Wood?

    Pecan wood is fairly similar to hickory wood, but it is lighter and not as powerful of a smoke flavor. A bit more subtle, sweet, and mild. Great for all types of meats and vegetables.

    When To Use Pinyon (Pinon) Pine Wood?

    Pinyon pine is not meant to be used for smoking meats, but, it is one of the most popular choices of wood for burning in chimineas.


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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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