Smoking wood types

Smoking woods are specific types of trees used to add flavor to food during smoking. Different woods produce distinct tastes—oak offers a mild, versatile flavor; hickory provides a rich, smoky richness; fruit woods like apple or cherry add subtle, sweet notes; and mesquite gives a strong, intense flavor. The choice of wood influences the aroma and taste of the smoked food, enhancing its overall character. It’s best to use only clean, untreated wood and avoid softwoods like pine, which can produce unpleasant or harmful fumes.