A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking most any type of meat, poultry, or fish. The most popular and widely available smoke woods are oak, hickory, pecan, apple, cherry, and alder.
Woods to Avoid
Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, osage orange and sycamore are not suitable for smoking. When in doubt about a particular smoke wood, play it safe0don0t use it until you confirm with a reliable source that it0s OK for use in barbecuing.
Flavored Smoke Woods
Retailers sell a variety of flavored wood chunks and chips. Some are made from old wine or whiskey barrels, while others have just been soaked in wine or even Tabasco. Flavored woods add an interesting aroma to the smoke coming out of your cooker, but you0ll have to judge for yourself whether they do anything for the flavor of your barbecue.
Logs, Slabs, Chunks, Chips, And Pellets
You0ll find smoke wood available in all these forms. In retail stores you0ll most likely find chunks, chips, and pellets. Chunks will vary in size from small pieces to fist-sized pieces. Chunks burn slowly and release smoke over a long period of time, and are […]

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