Apple
Kiln dried apple wood chunks have a very mild, subtle, sweet, fruity flavour. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.
Hickory
Hickory smoking wood chunks create a sweet, yet strong bacon flavour. The smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts. It’s especially popular with pork and ribs.
Maple
Kiln dried maple wood chunks have a mild and slightly sweet flavour. Use maple wood with poultry and small game birds. Vegetables and cheeses are often grilled with maple.
Oak
Oak wood chunks impart a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods. Oak wood chunks work well just just about any meat.
Pecan
Pecan is good for chicken, fish and ribs. These pecan chunks are air-dried, which means that the natural sugars are preserved giving a sweeter, tastier flavour than a kiln-dried chunk.
