Think of smoking woods as existing on a spectrum from mild to strong. On the mild side are fruit woods, like apple, peach, cherry, and pear, which might impart that sweetness your friends swear by, but are subtle enough to use with lighter foods like poultry or fish, and sometimes pork. read more
While any type of wood works to infuse smoke flavor into your food, each type adds a unique flavor and aromatic element to your food. Not all smoke is created equally, and some smokes are better suited for certain meats and big game. read more