Wood-Chip Flavor Chart

Wondering which wood chip to choose? Use this guide to match smoke flavors to your favorite meats, plus pro tips and our video primer.

Flavor Profile Breakdown

Apple

Flavor: Mildly sweet with a fruity aroma.
Best With: Poultry, pork loin, cheese.

Apple wood imparts a gentle, mellow smoke—ideal when you want just a hint of sweetness. Great for smoking chicken breasts or delicate cheeses without overpowering them.

Hickory

Flavor: Bold, bacon-like richness.
Best With: Ribs, brisket, burgers.

Hickory delivers that classic “barbecue” punch—smoky, savory, with a hint of sweetness. It’s your go-to for ribs and large beef cuts when you crave a robust backbone of flavor.

Mesquite

Flavor: Strong, earthy intensity.
Best With: Steak, venison.

Mesquite burns hot and fast, giving meat a deep, earthy smoke. Use sparingly on red meats for an authentic, Tex-Mex flair.

Cherry

Flavor: Sweet, fruit-forward, adds color.
Best With: Ham, chicken, turkey.

Cherry wood lends a rosy hue and a sweet, fruity smoke—perfect when you want both beautiful color and gentle sweetness on your bird or ham.

Oak

Flavor: Medium-strength, versatile.
Best With: Beef, sausages, lamb.

Oak is the Swiss Army knife of woods: it burns steady, produces moderate smoke, and pairs well with almost anything from sausage to leg of lamb.

Pecan

Flavor: Nutty, subtly sweet.
Best With: Poultry, fish.

Pecan offers a refined nutty aroma that won’t overwhelm sensitive proteins—great for fish and chicken when you want just a whisper of smoke.

Maple

Flavor: Delicate sweetness.
Best With: Pork, poultry, vegetables.

Maple adds a light, sugary smoke that complements pork chops, chicken thighs, and even grilled veggies. Think of it as a culinary hug.

Alder

Flavor: Gentle, delicate.
Best With: Seafood, chicken.

Alder burns clean and mild—historically used in Pacific Northwest salmon smoking. It’s your best bet for fish and delicate white meats.

Beech

Flavor: Lightly sweet, oak-like.
Best With: Pork, game meats.

Beech offers a subtle profile similar to oak but with a slight sweetness—perfect for game birds and pork roasts.

Peach

Flavor: Fruity, sweet.
Best With: Pork, poultry, desserts.

Peach wood gives a dessert-worthy sweetness that works wonders on pork ribs—and yes, even fruit desserts on the grill.

Video: Smoke & Wood Basics

Pro Tips

Don’t soak chips—chips should smolder, not steam. If you must soak, limit to 30 minutes.
For gas grills, use a stainless steel smoke box or a tin-foil pouch for even smoke.
Experiment with blends—try 50% cherry + 50% hickory for sweet-savory ribs.