The Best Woods for Smoking

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Although some people champion one wood or another for smoking meats, fish, and game—often saying to use one wood for red meat and another for fish—I don’t put too much stock in their claims, and I wouldn’t hesitate to use any good hardwood that is readily available. For either hot-smoking or cold-smoking, I almost always prefer freshly cut wood to seasoned wood, but again, there are opinions on this matter. If you prefer green wood, you’ll have to cut your own or make a deal with a local woodcutter. The little bags of wood sold by barbecue supply houses are dry. I think that cutting your own wood is part of the fun. A chain saw is handy, but a good bow saw will also cut lots of good wood in short order.