Types of smoking wood

Some of the finest food delicacies one can enjoy are smoked meats. From a smoked salmon to barbecued baby back ribs, the flavor just can't be beat.

Smoking wood can enhance the flavor of every type of meat, seafood and fish. Which smoking wood goes best with which? This guide should serve to give you a better understanding of the various types of smoking wood and which meat benefits best from each.

Keep in mind that smoking wood is a spice. Too much will over power and diminish the flavor of the meat itself. Go easy at first. Once you have developed a basic understanding of how smoking wood alters the taste, you'll be in a better position to adjust the flavors.

Alder: A light and slightly sweet smoking wood. From the Pacific Northwest, this wood has traditionally been used for fish Most smoked Salmon uses this smoking wood to achieve its unique flavor. Also great with seafood and poultry.

Apple: A medium and somewhat sweet smoking wood with just a hint of fruit flavor that goes well with pork and poultry. Apple wood is a good choice for pork ribs, pork butt or bacon.

Cherry: Similar to apple, this smoking wood is a bit more robust. Great with beef, pork and poultry.

Hickory: Hickory is the most common of all smoking wood. It is the traditional wood used for most Southern-style barbecue. This smoking wood is an excellent choice for pork ribs, pulled pork, beef brisket and barbecued chicken.

Mesquite: This is the most powerful of the smoking wood family. It has a very strong and robust flavor. It is the choice for Texas-style barbecue and is used primarily on beef. It's the preferred smoking wood for beef brisket. Too much of this wood will render your food inedible. Go easy with it. A very small amount of this smoking wood adds a nice southwest flavor to a steak.

Oak: This is probably the second most common smoking wood. Oak produces a medium smoke flavor that goes well with any food. It's stronger than most of the fruit woods, yet more mild than hickory or mesquite. Mix it with other smoking wood to balance the flavor.

You'll soon realize that nothing about barbecuing is etched in stone. Although this guide discusses the more common smoking woods, there are other varieties that you could experiment with. Every barbecue cook has their own theories and practices. With some experience, you too will develop your own.

Smoking wood is an important piece of the barbecue puzzle. Take some time to learn the various flavors smoking wood gives to meat and you'll be well on your way to some great eats.

Happy Grilling!