||Uses of Smoker Wood Chunks
||Fish and poultry. GREAT for smoking salmon
||Light and delicate with a slight hint of sweetness
||Beef, poultry and good for salmon, trout & fatty type fish
||Sweet but denser, fruity smoked flavor.
||Beef and beef Ribs (finishing off last 45 minutes)
||Mild and woody fruity smoke flavor
||Beef, poultry, fish, pork and ribs
||Light and mildly fruity
||Chicken , garlic & escargots
||Aromatic sweet berry (unique smoked flavor)
||All meats, especially pork and ribs.
||Bold and robust. The most common wood used.
||Steaks, cheese, vegetables and small game.
||Mild flavor, somewhat sweet flavor.
||Most meats, especially beef – BURNS HOT
||Bold earthy flavor. Can be bitter
||Particularly ham and chicken. Berry
||Sweet and berry. A real gourmet taste
||Red meat, pork, and fish
||Heavy Smoke. Popular in some parts of the country.
||Great to try with any recipe
||Sweet and fruity
||Strong but tasty piney flavor
||Poultry, game birds and pork.
||Somewhat sweet flavor. similar to apple
||Great for most meats
||Similar to hickory
||Most meats and fish
||The flavor is milder and sweeter than apple
||Red meats and game.
||Heavy smoke flavor. Can be bitter if used alone.