For beef and brisket, use oak, hickory or mesquite. For pork, hickory, maple or apple. For chicken and turkey, apple, cherry or pecan. For salmon and fish, alder or maple. Fruit woods give a lighter, sweeter smoke; hickory and mesquite are strong. Start with a blend if you cook a bit of everything.
The pairing table
| Food | First choice | Also good | Go easy on |
|---|---|---|---|
| Beef brisket | Oak | Hickory, mesquite | — |
| Beef ribs, steak | Hickory | Oak, mesquite | — |
| Pork shoulder (pulled pork) | Hickory | Apple, cherry, maple | Mesquite |
| Pork ribs | Apple | Cherry, hickory | Mesquite |
| Chicken | Apple | Cherry, pecan | Mesquite, heavy hickory |
| Turkey | Cherry | Apple, maple, pecan | Mesquite |
| Salmon, trout | Alder | Maple, apple | Hickory, mesquite |
| Vegetables, cheese | Apple | Maple, pecan | Mesquite |
| Pizza, baking | Oak | Maple | — |
Blends
- Competition-style blends (often oak, hickory, maple and cherry) are the safe all-rounder.
- Cherry with hickory or oak gives beef and pork a deep red colour and solid smoke.
- Maple with apple is mild and sweet for poultry and vegetables.
How much smoke?
Most smoke flavour goes in during the first hours, while the meat is cold. Long cooks over strong woods can taste bitter; if that happens, switch to a milder wood or a blend. Clean, thin blue smoke is what you want; thick white smoke usually means poor airflow or wet fuel.
No pellet grill?
Fill a smoke tube with pellets and set it in a gas grill or charcoal kettle. See smoke tubes and wood chips.
Frequently asked questions
What pellets are best for smoking a brisket?
Oak is the classic base for brisket; add hickory or mesquite for stronger smoke.
Can I use pellets in a regular smoker?
Yes, in a smoke tube or a smoker box, or follow your smoker maker’s instructions for adding wood.
Find these woods in our BBQ and smoker pellets, and check what’s in each bag with are BBQ pellets 100% wood?.