What is the Best Wood for Smoking Meat?

Posted at 1:00 pm on 12/22/2019 by Kenneth Theobald
​Generally speaking, smokers of beef gravitate to the nut (Hickory, Beechnut, and Pecan) or fruit woods (Apple, Cherry, and Peach) with the exception of Mesquite.  Poultry or pork smoking is best with the fruit woods.

However, having said that, all hickory is not the same as is not all cherry is the same, etc.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.

A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.html
shows that northern woods have a higher density (4%-28%) than their southern counterparts.

The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Even our Sweet Peach!

Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks, Maine.

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