Which wood to use for your BBQ?

Thu, Nov 3, 2005

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

BBQ, smoke, wood

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

Professor Salt Says:
5. November 2005 at 1:34 am

*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.

Bruce McAllister Says:
9. May 2006 at 4:58 am

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

Thank-you, Bruce.

The Oak Says:
4. April 2009 at 10:20 am

I like to us blue oak, Nor – Cal. It’s really good with beef. Pork and chicken I go with apple.

slotimo Says:
6. September 2009 at 5:17 pm

Pecan

Snato Says:
28. October 2009 at 10:54 am

You might want to update your link. It does not work anymore!

BBQ Junkie Says:
28. October 2009 at 10:58 am

Snato, the link has been updated.

BBQ Junkie