Wood Flavours & Pairings
Alder Wood
When smoking fish, grilling seafood or seasoned gourmets; It feels good to know that no taste can be compared to the natural sweetness effect left on your grilled food by Alder wood smoke!
Alder has a delicate flavour, generally considered to be ideal for fish and seafood, mostly famous for smoked salmon. Alder wood produces a neutral, balanced smoke, which makes a favourite wood source for smoking salmon, trout, seafood, and any type of meat.
Because of the neutral characteristics of Alder wood smoke, it produces a marvellous effect, when blended with other wood species, especially fruit wood. If you use Alder Wood for grilling meats such as steak, ribs and briskets, try mixing alder with our fruit wood species such apple and cherry for a delightful taste you would surely love.
Apple Wood
Apple wood is the perfect thing for adding this smoke flavour to your foods. Apple wood for smoking gives a slightly sweet and fruity smoky flavour, which is perfect for game birds, poultry and pork, especially ham. There is no room for cooking error when you use these wood with your smoker, and you will be totally satisfied with the great flavour that they give to your meats
Apple Wood is suitable for a variety of meats, but most users say that pork is the best one to use them with. Apple wood can change up the flavour of your foods and bring an interesting and new taste to your table.
Beech Wood
Beech wood creates a delicate and versatile campfire smoke flavour, which enhances the taste and flavour of a wide variety of dishes. It’s a versatile and aromatic wood, perfect for smoking anything from sausages to strong cheeses, salmon and ham.
Try infusing Beech wood flavour with your smoker for an unforgettable aroma. Beech wood is great for smoking fish, pork, venison and other game.
Cherry Wood
Cherry wood is classified as the renowned variety of sweet wood trees commonly used as ornaments for heavy smoke woods species, or alone for a remarkably sweet flavour. Cherry wood is often considered the most appropriate for a sweet taste and flavour effect when it is used for smoking or grilling chicken. Cherry wood is known for leaving a brownish-black colour on meat, which is usually considered as an appetising effect for beef meal presentations.
Chestnut Wood
Chestnut wood gives food a very intensely nutty and strong smokiness. It is stronger than even Mesquite wood when it comes to smoking BBQ. This can mean that Chestnut wood can leave your food tasting bitter. Which is why this particular wood is often mixed with other milder sweeter smoking woods.
Try pairing chestnut with woods such as Apple and Cherry, they will take the intense edge off of smoking with Chestnut alone and give a more rounded flavour to the food.
Citrus Wood Mix
Our citrus blend of Orange and Lemon wood gives a distinct zesty and fruity smoke to foods. Both these woods burn with a subtle smoke so a low and slow method of cooking is highly recommended here to ensure maximum flavour is added. An absolute must to try with fish and also works great with poultry and pork.
Citrus Mix can also be added with Oak or Alder to give a punchier smoke but retaining the zesty finish.
Cognac Oak Barrel Wood
Our oak cognac barrels have been used for aging cognac and range in age from 2 to 20 years. In that time they absorb all the flavour from the liquor and when burnt release it in the smoke. Oak is a perfect wood here as it is a rather neutral flavour and accepts the liquor flavour well. It has a medium smoke and can be used with all foods. The cognac flavours pair well with game and red meats but also go well with earthy vegetables.
Hickory Wood
Hickory is probably the most popular smoke wood used in barbecue, especially pork and ribs. It has a sweet to strong, heavy bacon flavour, and has a strong flavour that complements all meats. Some people find that hickory alone can be overwhelming especially if too much is used. As such hickory can be mixed with oak, and use two parts oak to one part hickory. A good for all round smoking and works well with pork, ribs, hams, poultry, and beef.
Lemon Wood
Lemon has an unmatched fragrance and wonderfully zesty acidity. Lemon burns at a medium heat with a mild smoke making it a perfect wood for smoking fish and poultry. Lemon is a great companion for other woods and can really lighten up some of the stronger denser woods so that they are not as over powering on less gamey meats.
Mesquite Wood
A hardy wood packing intense flavour. It is recommended for grilling, or to be used in smaller quantities. It is famous for its strong, intense, and unique smoke. Mesquite burns very hot so it is worth factoring this in when using it as a fuel rather than just for flavour.
Muscat Oak Barrel Wood
Our red muscat oak barrels have been used for aging muscat wine and range in age from 2 to 20 years. In this time they go through multiple vintages and they absorb all the flavour from the wine of that vintage and each subsequent vintage. When burnt the flavours are released in the smoke. Oak is a perfect wood here as it is a rather neutral flavour and accepts the floral, slightly sweet muscat flavour well. It has a medium smoke and can be used with all foods. The muscat flavours pair well with game and meaty fish but also go well with earthy vegetables.
Oak Wood
Oak is a favourite of many as a smoking wood. Instantly recognisable, it has a powerful bold smoke. It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. An excellent wood to start off with.
Olive Wood
Olive is a comparable flavour to mesquite but milder which means it's range of use is increased. Adding some olive to a pizza oven when making pizzas adds a real Mediterranean vibe to the food. Used on its own its best for fish, ham, poultry or vegetables. Mixing olive with fruit woods also creates a rounded flavour to go well with all foods.
Orange Wood
Orange has a light fruity and zesty flavour with a sweetness which many other fruit woods cannot match. Orange burns at a medium heat with a mild smoke making it a perfect wood for smoking fish and poultry. Orange is a great companion for other woods and can really lighten up some of the stronger denser woods so that they are not as over powering on less gamey meats. Try mixing Orange with Olive for an authentic Spanish flavour.
Pear Wood
Pear is similar to Apple, Peach and Cherry and will deliver a fresh, sweetness to foods but with a spicy twist that makes it unique. It has a mild smoke and won't overpower white meats or fish but is still strong enough to cook with ribs and lamb. Pear is a good wood for beginners as it goes well with almost all foods however pork is an absolute winner. For more experienced smokers try mixing Pear with small portions of Hickory or Oak to open up the usability with red meats.
Plum Wood
Plum is a subtle smoking wood flavour, with a delicate smoky sweetness comparable to woods such as hickory. An excellent pairing with lighter meats, pork, chicken and fish as well as vegetables and a great addition to BBQ desserts. As plum can be subtle it is commonly used with punchier woods such as oak or hickory, use two parts plum to one part oak for a perfect blend.
Sherry Oak Barrel Wood
Our sherry oak barrels have been used for aging sherry and range in age from 2 to 20 years. In this time they go through multiple productions and they absorb all the flavour from the wine of that production and each subsequent production. When burnt the flavours are released in the smoke. Oak is a perfect wood here as it is a rather neutral flavour and accepts the slightly sweet and earthy flavours of the sherry well. It has a medium smoke and can be used with all foods. The sherry flavours pair well with game and meaty fish but also go well with earthy vegetables.
Walnut Wood
Both Black and English walnut trees pose very heavy and resounding smoke flavour. As a result, it is usually blended with other sweet trees (Cherry, Apple, Almond, or peach) wood flavours as well. When used alone, it can leave a slightly bitter taste on the food. It is often recommended to use Walnut for smoking red meats, wild, and game. Poultry meat is also considered compatible with Walnut wood, depending on the choice of effect - Grill or Smoke.
Whiskey Oak Barrel Wood
Our whiskey oak barrels have been used for aging whiskey and range in age from 5 to 40 years. In this time they go through multiple productions and they absorb all the flavour from the whiskey of that production and each subsequent production. When burnt the flavours are released in the smoke. Oak is a perfect wood here as it is a rather neutral flavour and accepts the earthy peat and distinct aroma of the whiskey well. Oak has a medium smoke and can be used with all foods. The whiskey flavours pair well with beef, brisket, game and meaty fish but also go well with earthy vegetables.