The Best Wood Chips for Smoking

There’s an art to grilling, there’s no doubt about it. But grilling with natural woods takes culinary artistry to the next level. Each cut of meat – be it beef, pork, fish, chicken, etc. – deserves a different type or size of wood chunk to enhance its flavor through smoking. Let’s delve into the art of smoking and discover how to choose the best wood for a great smoked meat experience.

Hardwoods vs Softwoods

The best woods for smoking are always hardwoods, so take a hard pass on softwoods like pine or cedar. Why? Softwoods create a lot of soot and produce excessive smoke. You want just the right amount of smoke that hardwoods like hickory, oak, apple, cherry, or mesquite deliver. We’ll explore each below, but first, let’s talk about size.

Chips, Chunks, or Logs?

Wood is available for smoking and grilling in three different sizes – chips, chunks, and logs. Each has its advantages:

Chips

These are usually about ¼ to 1 inch in size. Their main benefit is that they ignite hard and fast, which is also their main disadvantage. They’re readily available at most supermarkets and BBQ stores. Soak them for up to 30 minutes so they last longer and impart more smoke.

Chunks

These fist-sized pieces of hardwood are the pit master’s go-to. They’re about 4 inches thick and wide, and they can be used in many types of smokers and grills. They take a little longer to start burning, but once they do, they produce smoke for a longer period, a decided advantage over chips. However, their main disadvantage is that you’re not likely to find these in most stores.

Logs

For those looking for the authentic outdoor adventure – and those who have a lot of time on their hands – logs might be the way to go. Up to 18 inches long, these take a while to burn down. They’re great for a big smoker or a pit, or for commercial smokers.

The verdict: When in doubt, and if you can find them readily available, wood chunks are your smoker’s best friends.

The Different Types of Wood for Smoking

While most woods will give meat a generally similar flavor, the type of wood, smoking duration, and meat size all play a role in the final taste. Here are some popular smoking woods and their best uses:

Alder

Profile: Light, sweet, delicate
Best for: Fish, chicken

Maple

Profile: Mild and light, subtle sweet smokiness
Best for: Poultry, pork

Pecan

Profile: Light smokiness, very sweet
Best for: Combining with other woods for briskets, ribs

Apple

Profile: Light, sweet, fruity, great for blending with other woods
Best for: Poultry, fish

Oak

Profile: Medium smoke, classic Texas BBQ flavor
Best for: Beef, pork, lamb, brisket

Hickory

Profile: Strong, bold, medium smoke, hearty and savory
Best for: Large cuts, pork, beef, whole poultry

Mesquite

Profile: Heavy smoke, intense and unique flavor
Best for: Grilling and smoking red meats

Quick & Dirty Guide to Using Smoking Woods

There are two primary ways to smoke meat using wood. With big logs, you can cook the meat and smoke it simultaneously. Realistically, most people use wood to impart flavor to meat being cooked in a smoker or grill.

For a gas or electric smoker, add your wood chunks or chips directly on the heat source. While the meat cooks, it will also smoke. For a charcoal grill, add the wood directly on top of the hot coals. Once it ignites and the flame dies out, you can add the meat.

Experiment with different woods, meats, and smoking times. Smoke builds up over time on the meat, so you can build up the flavor by adding more wood or adjusting the smoking duration. Supervise the process, have fun, and enjoy the delicious results!