Which wood to use for your BBQ?

Pairing smoking wood with meat can be trickier than coupling wine with dinner… in some instances, downright difficult. What do you use when you have the choice of pear or maple for your brisket? To take some of the confusion out of the endless possibilities the CBBQA (California Barbecue Association) has compiled a list of common (and not so common) woods used for smoking and meats for which they are suited.

visit the CBBQA website

Nov 03 2005 08:36 am | Equipment and BBQ |

2 Responses to “Which wood to use for your BBQ?”

  1. on 05 Nov 2005 at 1:34 am   Professor Salt

    *Insert Beavis sound here* He said wood.

    I’ve used orange wood with acrid, nasty results. Might be that it was too green. Mike Mills advises against citrus woods in his new book, but the CBBQA site approves of citrus woods. I guess like anything in BBQ, it’s up for debate among reputable experts.

  2. on 09 May 2006 at 4:58 am   Bruce McAllister

    Do you know of any chefs who have used mountain mahogany for cooking?

    Thank-you, Bruce.

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