Types of wood for grilling and smoking meat

I would like to kick off this blog post by sharing a saying my grandfather often repeated: "A good BBQ is the result of good science."

My grandfather died at the age of 94. He never finished high school or got any formal degrees in life. The only degree he achieved was the degree of becoming a respected gaucho in his region. If you don’t know the gaucho culture, we’re very much the cowboys of South America. Over time, he taught himself to read and write, and even managed to become a poet in his scarce free moments. He had two children in his first marriage and an additional nine with my grandmother. He often quipped that the reason for so many children was to have extra hands to work on the ranch. Reflecting now, I realize he may not have been entirely joking.

He somehow made up for all the structured education he missed with an abundance of knowledge and wisdom. Coincidentally, his wisdom came back to me as I was considering different topics for this blog post.

One of the most frequent questions I get is which wood is the best for grilling or smoking meat, and how to start a fire without introducing chemicals that might contaminate the wood. (This last part I will cover in my next blog post).

So without further ado, let’s dive into it.

If you go to Amazon or your local Home Depot, for instance, you will find different kinds of wood with a variety of flavors. The most popular ones are hickory, mesquite, apple, oak, alder, cherry, pecan, whiskey, etc.

Which one should you use?

I was taught to start my fire by using hardwoods as they’re generally denser than softwood and therefore burn for longer and produce more heat. Oak and alder are good options. Once the fire is going consistently, to enrich the flavor, I like to add a log of hickory or mesquite or even a few birch logs. But go easy! 

For instance, if you’re grilling a beautiful fat tomahawk, it makes sense to add wood chips or a couple of hickory or mesquite logs to your fire, but note that adding too much hickory to your fire can make your steak taste very smoky and unpleasant.

One of my favorite mixes is oak with birch or oak with hickory. (remove the bark on white birch before throwing it on the fire.)

I’ve created this quick guide for your reference:

Wood Type	Flavor / Menu
Hickory (Hardwood)	This wood pairs exceptionally well with pork, ribs, ham, and beef. It's often mixed with lighter woods to tone down its strong flavor
Mesquite (Hardwood)	One of my favorites. Ideal for grilling but not suitable for extended smoking sessions. This smokewood offers one of the strongest flavors, characterized by a spicy, harsh, and slightly bitter taste.
Apple (hardwood) Fruity	Mellow, and fruity smoke flavor, this wood is an excellent choice for lamb, pork, and poultry. It also tends to nicely darken poultry skin.
Oak (hardwood)	It offers a balanced flavor, not as strong as hickory but not as mild as apple. It's great with red meat, pork, chicken, lamb, and sausages, and is a classic choice for beef brisket.
Alder (medium density)	One of my favorites. A great all-around smokewood. Sweet and mild. Great for fish and poultry.
Cherry (hardwood)	This wood provides a slightly sweet, fruity smoke that's excellent with beef, pork, and poultry. One of the most versatile smokewoods, it offers a mild flavor and imparts a rosy tint to light-colored meats.
Maple	Mild and slightly sweet flavor. Maple adds a subtle flavor that enhances the taste of poultry, ham, cheese, small game birds and even vegetables.
Peach	Sweet and fruity flavor that's similar to other fruit wood. Peach wood is great when grilling pork, poultry and small game birds. One of my favorites.
Walnut	Produces an intense, slightly bitter smoke with a very heavy flavor. I often mix it with lighter woods like apple or pear to mellow its intensity.
Ash	Ash is one of my least favorites smokewoods. It’s a good option for a quick grilling session as it burns quickly, but you won’t get a lot of flavor. Good for fish and red meat. It burns quickly.
Pecan	Sweet and mild flavor. Tasty with a subtle character. An all-around superior smokewood. In my opinion, it works with everything.
Birch	Mild and sweet. Great with pork, poultry and fish. Sweet birch is particularly good. Remember to remove the bark on white birch before using.

Not to use:
I suggest avoiding using softwoods. Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is the opposite of the “low and slow” barbecue practice, but the flavors can be quite unpleasant and even toxic.

Takeaways:

• Avoid using softwoods like pine and other cone-producing species in your BBQ.

• Consider grilling or smoking with a neutral wood such as oak, and then add a more flavorful wood to the fire.

• If you plan to roast something for a long time, use hardwoods, as they burn longer and produce more heat.

• Do not underestimate the heat power of a log. Resist the urge to add more logs to the smoker, grill, or fire pit. Otherwise, you will regret it.

Personal note - 

Take some time to plan your cooking. Write your ideas on a piece of paper while smoking a cigarette or drinking an espresso. A great BBQ is the product of careful preparation and skill. Whether you call it BBQ, churrasco, or asado, memorable food stays with you forever. I still recall specific BBQ days from when I was 5 years old. Use your heart, and then use your hands. They’re an extension of your heart.

Mario Gomes - Don Bardo