Adding Flavor with Wood Chips
Remember…a little goes a long way. Before using, place the wood in a food-safe container; cover with water. Soak blocks of wood at least 1 hour and chips for 20 to 30 minutes; drain.
For a charcoal grill, place the wood directly on the hot coals. For a gas grill, place the wood in your grill's smoker box if available and use according to your manufacturer's directions. If no smoker box is available, place wood in a disposable foil pan or create a foil pouch for chips and set on the grill before preheating.
| Wood Type |
Flavor |
Use With |
| Alder |
Delicate and sweet |
Fish and poultry |
| Apple |
Slightly sweet and fruity |
Poultry, pork and fish |
| Black Birch |
Delicate, touch of mint |
Lamb, chicken, swordfish, vegetables |
| Butternut |
Sweet, nutty |
Steak, venison, buffalo |
| Cherry |
Mild, slightly sweet and fruity |
Poultry, pork and fish |
| Grapevine |
Rich, fruity |
Fish, especially salmon and swordfish |
| Hickory |
Hearty, smoky bacon-like flavor |
Most red meats, pork, poultry and vegetables |
| Maple |
Mild, smoky and sweet |
Poultry, ham and vegetables |
| Mesquite |
Strong, sharp earthy flavor |
Beef, most other meats and vegetables |
| Oak |
Rich, yet mellow |
Steak, ribs, pork, venison |
| Peach |
Mellow, fruity, sweet |
Duck, goose, turkey |
| Pecan |
Mellower than hickory |
Chicken, duck |
| Sassafrass |
Mellow, smoky |
Suasage, hot or mild |