The Best Wood Chips for Smoking (By Meat)

Smoke is flavor. The type of wood you burn changes how your food tastes, from mild and sweet to bold and bacon-like. The key is to match the wood to the meat so the smoke adds to the food instead of overpowering it. Here is a simple guide to the best wood chips for smoking.

Best wood chips by meat

• Beef and brisket: hickory, oak, or mesquite. These bold woods stand up to rich beef.
• Pork and ribs: hickory, apple, or cherry. Hickory gives that classic barbecue flavor, while fruit woods add a touch of sweetness.
• Chicken and turkey: apple, cherry, or pecan. Milder, slightly sweet smoke that does not overpower poultry.
• Fish and seafood: alder or a light fruit wood. Gentle smoke that lets the fish shine.
• Veggies: apple, cherry, or oak. Light and sweet works best.

Bold vs mild woods

Think of wood on a scale from mild to strong:

• Mild and sweet: apple, cherry, peach. Great for poultry, pork, and anyone new to smoking.
• Medium: oak, pecan, maple. Balanced and easy to use on almost anything.
• Strong: hickory and mesquite. Big, bacon-like flavor. Use less, since too much can turn food bitter.

If you are just starting out, go with a milder wood. It is much harder to overdo it.

Do you need to soak wood chips?

You do not have to. Soaking chips in water for 30 minutes makes them smolder and smoke a little longer, which some people like for short cooks. Dry chips catch and smoke faster. Try it both ways and see what you prefer. Either way, use a small handful at a time and add more as needed.

Smoke is only half the job

Great smoked meat still needs a great crust and seasoning. Rub your meat with Dad Spice The Classic before it goes on, then let the smoke do the rest. For pull temps on brisket, ribs, and more, lean on the Meat-o-Meter so nothing comes off too early or too late.

Hungry for more low-and-slow tips? Browse the Dad Spice blog.