What are the differences between various types of smoking woods?

While all types of smoking woods generate a nice smoky flavor, they do have subtle differences and are used with different types of proteins. The most commonly used woods are hickory and oak. Both are great for traditional barbecuing. Oak has a nice clean taste to it, where as hickory is a more assertive wood and will increase the smoky flavor. Mesquite is another popular flavor for barbecuing and is the hottest and strongest of the woods. This is the flavor you will most often find in Texas BBQ. If you want to go a sweeter route, try apple wood. This best complements white proteins, such as pork and poultry.

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