Our Cooking Wood

  • Hickory is very hard, very stiff, very dense and very shock resistant. It has been used for centuries as a wood of choice for fuel wood because of its high energy content. Hickory wood is also a preferred type for smoke curing meats and as a way to add flavor to your meat. Burning hickory wood in your fireplace contributes an earthy smell and warmth to the entire house.

 

  • White Oak is a long-burning hardwood that is typically used in pizza ovens, wood-burning grills and barbecues.

 

  • Red Oak is the wood that makes the Santa Maria style cooking so famous on the West Coast. A little goes a long way when you want to do reverse searing. Excellent on ribs, red meat, pork, and game meat.

 

  • Mesquite is typically used in pizza ovens or wood-burning grills and it is a favorite for barbecues. It is a slow-burning wood that creates a hot fire. It produces a great aroma and gives barbecued meat or poultry a Southwestern flavor!

 

  • Walnut is usually light in color and produces much more heat than typical warehouse or grocery store bundles, making it a good value. It burns clean for an easy clean-up and is typically smaller and easier to carry than some other woods.

 

  • Apple is mostly used on pork and poultry. Smoke a turkey, wrap some shrimp with bacon, even mix it with cherry for an amazing taste to your ribs.

 

  • Maple has a mellow, sweet aroma that is excellent for pork, poultry and wild game.

 

  • Pecan This is a favorite of many professional competition teams and specialty restaurants as well. Pecan adds a unique flavor to pork and chicken. Perfect for adding a nutty flavor and mixing with the sweetness from any other fruit wood.

 

  • Peach is best used with fish, poultry and pork. Burns hot and relatively long with a light, sweet and delicate smoke.

 

  • Cherry is a delicate smoke perfect for chicken, fish and ham. Great for mixing with oak or hickory.

 

Pecan

Pecan

Hickory

Hickory

Apple

Apple

Mesquite

Mesquite

Walnut

Walnut