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.

Check your state and local codes before starting any project. Follow all safety precautions. Every effort has been made to ensure the accuracy and safety of this information. Neither Westlake nor any contributor can be held responsible for damages or injuries resulting from the use of the information in this document.

Check your state and local codes before starting any project. Follow all safety precautions. Every effort has been made to ensure the accuracy and safety of this information. Neither Westlake nor any contributor can be held responsible for damages or injuries resulting from the use of the information in this document.

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