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Wood Smoke flavours guide


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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.


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. 


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


An aromatic hardwood which has a dense smoky flavour. Suitable for most foods


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.


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.


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.


Smooth bark tree known for its hazel or cobb nuts and astringent qualities. Strongish smoke flavour great for poultry, meats and game.


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.


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.


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.


A mild, smoky flavour with a slight sweetness which works well with poultry, ham, cheese, small game birds and vegetables.


Strong, spicy and distinct flavour of Cajun cooking ideal for any meat, poultry or fish


Mild, sweet, tangy, blackberry-like smoker flavour good for pork, ham, poultry & game


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.


Dense grain giving a longer burn and smouldering time. Light and aromatic flavour, punchy enough for red meats without overpowering poultry or vegetables. 


Mild, tangy citrus smoke, great with fish and seafood


Slightly more subtle flavour than apple but with similar taste effects.


Mild, sweet, nutty smoke flavour, great with fish, meat and game

Sugar Maple

Very light, sweet smoke flavour for pork, ham, poultry and cheese


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

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