ALDER - Famous in the Pacific Northwest for smoking salmon, this mild wood is the chef's smoke of choice when looking to create a delicate smoky flavor. Excellent with all seafood and vegetables.
APPLE -This fruitwood is more complex than alder, yet is still quite mild. Excellent for game fish and poultry. This wood also works quite well when soaked in water then sprikled over the coals of your BBQ when grilling chicken or steaks.
BOURBON SOAKED OAK - Infuses gentle bourbon flavor. Great with ribs, brisket, and other red meats. Great with venison.
CHERRY - Rich in flavor, yet very smooth. It is wonderful with Cornish game hens, duck breast, and vegetables.
HICKORY - We are talking serious BBQ! This is a classic hardwood that creates a lot of depth in its flavor yet is not harsh. A perfect choice when using BBQ sauce on pork ribs or chicken.
MAPLE - Creates subtle flavors, and is perfect for creating just the right balance of taste in delicate foods, especially when smoking cheese, nuts,salt, garlic and vegetables. Think of this wood as the quiet, dependable one. Also great for bacon. It has the sweetest flavor of all of the wood chips
MESQUITE - Flavor of the Southwest, from smoked chicken tacos to smoked chile rellenos. Just remember, easy does it! Overuse can turn food bitter.This can be mixed with Apple or Cherry for a great taste
OAK - The backbone of smoking flavor. Oak is widely used in commercial smoking and works well mixed with other woods. Wonderful mixed with apple for smoking homemade sausages.
PECAN - Made popular by being used for President Bush's Inaugural Dinner. This s really a fun flavor that adds a lot to the taste of pork, game, poultry and lamb. Pecan is excellent when mixed with other woods to provide a well-balanced flavor.