Wood Smoke flavours guide

Justin · September 22, 2020

Alder	Light and delicate smoke flavour, famous in the Pacific Northwest for smoking salmon, but also complements most fish dishes, seafood, pork, poultry and light-meat game birds. Also great with vegetables.
Apple	Strongest of the fruitwoods, apple is a complex, sweet and fruity yet dense smoke flavour ideal for meats and game and particularly good with poultry and ham. A good all-rounder apple also works well with fish.
Beech	A mild hardwood with a slight nutty flavour. Ideal for more delicate flavoured foods particularly chicken, white meats, fish and seafood. Also, an excellent subtle alternative to oak with smoked salmon.
Black Walnut/Walnut	Intense smoke, slightly bitter, ideal for red meats, game and particularly venison
Bourbon Soaked Oak	Oak, but soaked in whisky! Available in Camerons Grains and not has a similar effect to Jack Daniels pellets or Whisky Oak chips - so a combination of the very versatile oak flavour with a hint of alcohol
Cedar	An aromatic hardwood which has a dense smoky flavour. Suitable for most foods
Cherry	A slightly milder flavour than apple, though still sweet and fruity. Will give a rosy tint to light coloured meats during the smoking process. Ideal for poultry, pork and ham.
Chestnut	A great combination of sweet and intense smoke flavours, much stronger than a fruitwood option but not as strong as other nut hardwoods such as walnut. Ideal for meats and game which will carry the flavour density, and although too strong for light white meats we'd recommend you try it with the Christmas Turkey!
Douglas Fir	Light, feathery dust with distinctive pine aroma. Use as a mix with other flavours to increase bulk and to add colour to food.
Gorse	Spikey shrub with edible flowers and a pungent coconut scent. Strong, tangy smoke flavour great with game and fish. Also, highly flammable and was originally used to fuel traditional bread ovens.
Hazel	Smooth bark tree known for its hazel or cobb nuts and astringent qualities. Strongish smoke flavour great for poultry, meats and game.
Heather	Hardy shrub sourced from Scottish moorland. Has a distinctive aroma ideal for gamebirds or salmon. Growing tips are also used to flavour ale and tea.
Hickory	Strong flavour commonly used with pork and bacon, but highly versatile giving a robust but mellow flavour without bitterness. Try with nuts, mackerel and beef.
Jack Daniel's	Made from the mellowing charcoal used as a filter during the distillation of Jack Daniel's whiskey. Strong, sweet flavour with aromatic tang, great for red meats.
Juniper	An evergreen, coniferous wood with high oil content giving dense smoke and a balsamic fresh scent. Will cut through fattier meats so works well with pork and lamb but also beef and game.
Maple	A mild, smoky flavour with a slight sweetness which works well with poultry, ham, cheese, small game birds and vegetables.
Mesquite	Strong, spicy and distinct flavour of Cajun cooking ideal for any meat, poultry or fish
Mulberry	Mild, sweet, tangy, blackberry-like smoker flavour good for pork, ham, poultry & game
Oak	The most versatile of the wood flavours which will work with most foods, oak provides a heavy smoke flavour which is particularly suitable for red meat, heavy game and pork. It is widely used in commercial smoking and is commonly used with salmon and other fish. It's also fantastic with sausages and can be blended with a fruitwood flavour for smoking turkey.
Olive	Dense grain giving a longer burn and smouldering time. Light and aromatic flavour, punchy enough for red meats without overpowering poultry or vegetables.
Orange	Mild, tangy citrus smoke, great with fish and seafood
Pear	Slightly more subtle flavour than apple but with similar taste effects.
Pecan	Mild, sweet, nutty smoke flavour, great with fish, meat and game
Sugar Maple	Very light, sweet smoke flavour for pork, ham, poultry and cheese
Sassafras	Musky, mild smoke with root beer taste superb with beef, pork and game birds
Savoury Herb	Strong, zesty, robust herb flavour ideal for lamb, pork and poultry