On 22-Jun-2011, "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 posting that Ed. I've used only oak, hickory, mesqiuie and
orange.
For those, I agree with the descriptions. I would add that orange is
excellent
for chicken and pretty good with pork Too bad we don't all have access to
all of the woods all of the time. I for one have to make do with whatever
falls
off of the local trees. around here that's pretty much restricted to oak and

citrus, (orange, lemon, lime and grapefruit)

--
Brick(Too soon old and too late smart)