This is something I've had for a long time. The original author was lost in
time, but the material is still relevant.

BBQ WOODS

On the subject of BBQ woods, I have found the best results to be from nut
and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak,
Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, & Maple to list a
few. These are the safest types to use for cooking. I have found that wood
over two years old tends to produce a dirty taste in the food more often
than not. Wood can be cut down whole, and split after five or so months of
seasoning. I recommend splitting three days or so before cooking with it.

ALDER - Very delicate with a hint of sweetness. Hard to find commercially.
Good with fish, pork, poultry, and light-meat game birds.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with
poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor, available white or
black. Good with fish and red meats.

BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood
like hickory or mesquite. Can be bitter if used alone. Good with red meats
and game.

CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry
trees. Good with poultry, pork and beef (turns skin brown).

GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive.
Good with poultry, red meats, game and lamb.
HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good
with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and
lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese,
and small game birds.

MESQUITE - One of the hottest burning. Strong earthy flavor. Good with
beef, fish, chicken and game.

OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes
the best coals burning longer. Good with red meat, fish and heavy game.

ORANGE - Light and citrusy. Good with pork and game birds.

PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character.
Good with steaks, ribs and cheese.

On 6/22/2011 9:22 PM, Ed Pawlowski wrote:
> This is something I've had for a long time. The original author was lost
> in time, but the material is still relevant.
>
> BBQ WOODS
>
> On the subject of BBQ woods, I have found the best results to be from
> nut and fruit bearing trees, cut down from 6 months to 2 years old. Like
> Oak, Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, & Maple to
> list a few. These are the safest types to use for cooking. I have found
> that wood over two years old tends to produce a dirty taste in the food
> more often than not. Wood can be cut down whole, and split after five or
> so months of seasoning. I recommend splitting three days or so before
> cooking with it.
>
> ALDER - Very delicate with a hint of sweetness. Hard to find
> commercially. Good with fish, pork, poultry, and light-meat game birds.
>
> APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with
> poultry (turns skin dark brown) and pork.
>
> ASH - Fast burner, light but distinctive flavor, available white or
> black. Good with fish and red meats.
>
> BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood
> like hickory or mesquite. Can be bitter if used alone. Good with red
> meats and game.
>
> CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry
> trees. Good with poultry, pork and beef (turns skin brown).
>
> GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive.
> Good with poultry, red meats, game and lamb.
> HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good
> with pork, ham and beef.
>
> LILAC - Very light, subtle with a hint of floral. Good with seafood and
> lamb.
>
> MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry,
> cheese, and small game birds.
>
> MESQUITE - One of the hottest burning. Strong earthy flavor. Good with
> beef, fish, chicken and game.
>
> OAK - Lighter version of mesquite. Red oak is good on ribs, white oak
> makes the best coals burning longer. Good with red meat, fish and heavy
> game.
>
> ORANGE - Light and citrusy. Good with pork and game birds.
>
> PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character.
> Good with steaks, ribs and cheese.
>
>


Nice reference sheet. I have seen it before. Archived now. Thanks

BBQ
--
Vegetarian

An old Indian term for poor hunter...

On Wed, 22 Jun 2011 22:22:24 -0400, "Ed Pawlowski"
> wrote:

>This is something I've had for a long time. The original author was lost in
>time, but the material is still relevant.
>
>BBQ WOODS
>
>On the subject of BBQ woods, I have found the best results to be from nut
>and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak,
>Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, & Maple to list a
>few. These are the safest types to use for cooking. I have found that wood
>over two years old tends to produce a dirty taste in the food more often
>than not. Wood can be cut down whole, and split after five or so months of
>seasoning. I recommend splitting three days or so before cooking with it.
>
>ALDER - Very delicate with a hint of sweetness. Hard to find commercially.
>Good with fish, pork, poultry, and light-meat game birds.
>
>APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with
>poultry (turns skin dark brown) and pork.
>
>ASH - Fast burner, light but distinctive flavor, available white or
>black. Good with fish and red meats.
>
>BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood
>like hickory or mesquite. Can be bitter if used alone. Good with red meats
>and game.
>
>CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry
>trees. Good with poultry, pork and beef (turns skin brown).
>
>GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive.
>Good with poultry, red meats, game and lamb.
>HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good
>with pork, ham and beef.
>
>LILAC - Very light, subtle with a hint of floral. Good with seafood and
>lamb.
>
>MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese,
>and small game birds.
>
>MESQUITE - One of the hottest burning. Strong earthy flavor. Good with
>beef, fish, chicken and game.
>
>OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes
>the best coals burning longer. Good with red meat, fish and heavy game.
>
>ORANGE - Light and citrusy. Good with pork and game birds.
>
>PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character.
>Good with steaks, ribs and cheese.
>

Thanks for this, I have been looking for this type of information.