Smoking Wood Flavors

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All flavor cartridges for both the SmokePistol® and GrillKicker™ are all natural without additives or binders.  Our real wood flavors come from real wood for REAL BBQ FLAVOR!
  Try all the flavors and decide which ones are your favorite smoking woods.

Long a favorite of Pacific Northwest Indians for cooking fresh salmon, alder chips or chunks impart a delicate, wood-smoke flavor which enhances the natural taste of salmon, swordfish, sturgeon, rainbow trout, and other fish. Also excellent with chicken or pork. Alder is a mild wood which is one of the most popular smoking woods.

Apple, wood works beautifully with poultry, game birds and pork. Serve a chutney made from the same fruit to underscore the flavor even more.  Apple is a mild flavorful wood used in the North.  It is extremely popular for smoked turkey and other fowl. Nationwide, apple is one of our most popular flavors and second only to hickory wood.

Black Walnut
Black Walnut is a stronger wood which is used in the North for beef, venison and other meat.  It has a bit of a nutty flavor and not as sweet as something like apple or maple.

Cherry is a moderate wood and is very popular in the North East and North West.  It is used for smoking meats and cold smoking cheese.

Hickory is the most popular smoking wood in use today, hickory lends a pungent, smoky, bacon-like flavor we associate with Southern-style cooking. Excellent for smoking bacon, ham, pork, venison and cold smoking beef jerky.   It has a strong flavor and is readily available everywhere.  Can be used when smoking anything.

Mesquite is one of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. It's a perfect complement to richly flavored meats such as steak, duck or lamb.  Mesquite wood is third in popularity to hickory and apple. It imparts a strong smoked flavor and is very popular in the South West.

If you like a beautiful golden-brown smoked turkey, pecan is the best. Try it with other poultry products, game birds and pork- for a delicate pecan flavor.  Pecan is a strong smoking wood.  It is mainly used in the Southeast.

Oak has a moderate flavor and is used to give a real barbecue flavor to anything from smoked slow cooked BBQ ribs to roasts.  The flavor is light and more delicate than hickory and is one of the most popular smoking woods at BBQ restaurants in the country.

Sugar Maple
Sugar maple chips add a sweet, subtle flavor that enhances the flavor of poultry and game birds. Smoke a pork roast with it for a sensational taste experience.  Also great for a maple smoked salmon.

All the woods listed above are available for both the SmokePistol and GrillKicker™ and all can be used for both hot and cold smoking.  Cold smoking is the placing of meat or other food into a smoky environment for an extended period of time, 2 - 12 hours, without heat.  The food is flavored by the smoke but not cooked.  Smoked bacon, smoked salmon and smoked cheese are some examples.  For further details on hot and cold smoking please see our Smoked Favorites page.


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