When it comes to great barbecue, smoke is more than just part of the cooking process—it’s an ingredient in itself. Choosing the right smoking wood can elevate your brisket, ribs, or chicken from good to unforgettable. But not all woods are created equal. Each smoking wood imparts a different flavour, and the trick is knowing when and how to use them.
Whether you're new to smoking or looking to sharpen your skills, here’s a beginner-friendly guide to popular smoking woods, their flavour profiles, and which meats they pair best with.
If you’ve spent time around a smoker or grill, you’ve probably heard pitmasters talk about “clean smoke.” But what exactly does that mean—and why does it matter?
In short, clean smoke is thin, pale blue smoke that burns cleanly and adds flavour without overpowering the meat. It’s a key factor in producing beautifully smoked meats that taste rich and not bitter.
Clean smoke is the result of wood burning at the right temperature with proper airflow. It’s:
When you see clean smoke coming from your smoker, you’re in the “sweet spot” of combustion: the wood is smouldering steadily and producing flavorful smoke particles without releasing too many impurities.
Smoking woods come in a variety of forms—chunks, chips, logs, and pellets—depending on the type of smoker you’re using. Whichever format you choose, stick with seasoned hardwoods. Avoid softwoods (like pine, spruce, or cedar), as they produce bitter, resinous smoke that can ruin your meat.
When choosing your wood, consider:
The type of wood you use will make a big difference. The general rule of thumb is that fruit woods are mild and sweet, hardwoods are more robust and savoury, and nut woods produce a strong, smoky flavour. This includes such woods as Hickory, Oak, Holm Oak, Olive, Almond and Pecan. Fruit woods would consist of Apple, Cherry, Lemon, Orange, and Peach.
Woods not to use:
Any softwoods are not recommended. Additionally, anything with a high sap content is likely to produce excessive smoke. Evergreen woods are a no-go. For example, any conifers aren’t very good because of their sap level, so stay away from pine, spruce, redwood and cedar. Cedar can be used as a plank to smoke salmon on, which we’ll cover later, but it isn’t a good wood to smoke with. Stick to hardwoods, especially nut or fruit trees.
You should never use any wood that has been treated with chemicals or painted—no old fences or garden tables. The chemicals found in these are very likely to be dangerous when burnt, and if you’re cooking with them, there’s a high chance that they could make you very ill or worse. Stick to natural hardwoods.
Wood can come in various forms, including logs, split logs, chunks, chips, dust, and pellets.
