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Hickory
This wood creates a sweet, yet strong flavour, the smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts, but it’s especially popular with pork and beef.
Pecan
This wood is stronger than most fruitwoods, but milder than hickory and mesquite. Pecan is ideal when smoking poultry and fish as it adds a bit more kick than cherry and apple, but won't over smoke.
Maple
The perfect complement to any other of the chunks listed, a light sweet smoke very similar to apple or cherry, works well with chicken and Pork.
Post Oak
We've managed to get a limited supply of this wood from our US wood chunk supplier, it's the original brisket wood! made famous by the likes Aaron Franklin and Texas BBQ, if American style brisket is your aim, this is the wood for you.
