Broil King: Smoking Wood Guide

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Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.

 

Type Flavour Ideal Meats
Mesquite Pungent, Smoky, Spicy Beef, Pork
Hickory Pungent, Smoky Beef, Lamb, Pork
Whiskey Spicy, Smoky Pork, Poultry, Beef
Maple Sweet, Smoky Pork, Poultry
Pecan Rich, Flavourful Pork, Poultry, Lamb
Cherry Sweet, Smoky Pork, Poultry
Apple Sweet, Smoky Pork, Poultry, Seafood, Cheeses
Alder Mild, Smoky Lamb, Pork
Cedar Bright, Spicy, Smoky Seafood, Cheeses

If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.

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