Smoking Wood Guide

SMOKING

Expand your grilling experience and discover how easy and delicious it is to get that great smoked flavour.

Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.

Type	Flavour	Ideal Meats
Mesquite	Pungent, Smoky, Spicy	Beef, Pork
Hickory	Pungent, Smoky	Beef, Lamb, Pork
Whiskey	Spicy, Smoky	Pork, Poultry, Beef
Maple	Sweet, Smoky	Pork, Poultry
Pecan	Rich, Flavourful	Pork, Poultry, Lamb
Cherry	Sweet, Smoky	Pork, Poultry
Apple	Sweet, Smoky	Pork, Poultry, Seafood, Cheeses
Alder	Mild, Smoky	Lamb, Pork
Cedar	Bright, Spicy, Smoky	Seafood, Cheeses

If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.