The Smoking Gun™

ALDER Famous in the Pacific Northwest for smoking salmon, this mild wood is the chef's smoke of choice when looking to create a delicate smoky flavor. Excellent with all seafood and vegetables.

APPLE The flavor is more complex than alder, yet it is still quite mild. Excellent for game, fish, and poultry.

BOURBON SOAKED OAK Infuses gentle bourbon flavor. Great with ribs, brisket, and other red meats. Try some on your next venison smoked dish.

CHERRY Creates a smoke that is rich and smooth. It's a killer with cornish game hens, duck breast, and for smoking vegetables.

HICKORY We're talking serious BBQ. Ribs, brisket, anything where a BBQ sauce is to be used, works well with this robust wood.

WHITE OAK Widely used in commercial smoking, oak is wonderful with sausages and blended with cherry for smoking turkey.

PECAN A distinct flavor that adds a touch of magic to chicken and game birds.

MAPLE Maybe it's because Fall brings memories of vivid orange maple trees dotting green fields of lazy dairy cows - you get the picture. Maple is great for smoking cheese.

MESQUITE Flavor of the Southwest, from smoked chicken tacos to smoked chili-pepper rellenos. But just remember - a little bit does it. Overused it can turn foods bitter.