181 Commercial Dr.,
Rincon, Ga 31326
Smoke and Bones Woodshed
Wood that should not be used for smoking:
*DO NOT USE any wood from pine, fir, spruce, redwood (the conifer, not red oak), cedar, elm, eucalyptus, sycamore, liquid amber, cypress, elderberry, or sweet gum trees.
*Cooking salmon on a cedar plank is not the same as using chunks of cedar to smoke meat as the plank doesn’t inundate the fish with smoke for hours at a time.
*Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is. Second, the wood may have been chemically treated. Third, you have no idea where the wood may have been or how it was used.
*Never use any wood that has been painted or stained. Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated.
“WOOD” YOU LOOK AT THAT!
Here atSmoke and Bones Woodshed, we pride ourselves on offering the BBQ community something unique.
We offer at least 20 varieties of wood in house on a daily basis, but we find so many other options that draw us into trying something new, different, and flavorful.
Below is a growing list of possibilities. From light woods to fruit woods, herbs to onions, and even corn cobs and seaweed, we are gathering up ideas and sharing them with you.
Trust us when we say "your BBQ game will never be the same!"
Feel free to let us know. We'll gladly add it to our list.
Did we miss something?
Acacia – like mesquite, but a little lighter in flavor. Good for most foods, especially beef and poultry.
Alder – musky and sweet, alder works with most foods, especially game meats, upland birds, fish and seafood. Alder is the traditional wood that Northwest Native Americans use to smoke salmon.
Almond – one of my favorites. Sweet, smoky, and a little nutty. Almond wood works with anything you can imagine.
Apple – a little sweet and very fruity, apple wood is the strongest tasting of all the fruitwoods. It works with just about everything, especially game birds, pork and ham.
Apricot – like hickory, but a little milder and sweeter. Like hickory, it works with everything, it’s especially good for smoking cheese.
Ash – general woody taste and smell. I never use it, but I know people who do. If you decide to try it, be advised that ash burns fast and hot, so use it sparingly and refresh it often. Probably best when mixed with other woods.
Avocado – imparts a floral, olive-oily character with a mild smoky finish.
Bay – mild floral with overtones of cinnamon, nutmeg, and other spices. Wonderful with fish or poultry.
Beech – like oak, just a mild, generic woodsy smell and taste. Works with everything.
Birch – very similar to maple, only a bit milder. Outstanding with fish, pork, and poultry.
Blackberry – sweet, mild, and fruity. One of the best woods for small game birds like quail, doves, grouse, or even Cornish Hens and Heritage turkeys.
Bourbon Barrel - They make an unequaled, strong, very sweet and aromatic smoke that cannot be achieved by any other means. Your food will be sweet, very smoky with a pronounced floral, whisky-is finish. The very best for BBQ, beef, pork and poultry.
Butternut – like walnut, very strong and can be bitter. Best used with other smoke woods to enhance their properties.
Carrotwood – generic outdoorsy taste and smell. Mild. Works with everything.
Cherry – sweet and wonderfully fruity. One of the best for whole chickens or turkeys, but it will turn the skins dark brown. It will give light meats a rosy tint. Incredible with rabbit and squirrels
Chestnut – sweet and nutty. Great with ham, pork loins and poultry.
Corncobs – generic sweet aroma and taste. Use by themselves, they can overpower your food. Best used with other woods such as beech, ash, etc.…, to sweeten them up a bit.
Crabapple – very similar to apple but puts out tons of smoke. Very rich and fruity.
Fig – fruity and mild. Great for ribs, pork loins, Boston Buts, etc.…
Grapefruit – mild and smoky. Great for when you want less of an in-your-face smoky flavor than hickory, but still want some smoke.
Grapevines – sweet, fruity, and milder than hickory. Wonderful for all white meats.
Guava – floral and fruity. Very similar to apple and can be used the same way.
Hickory – Strong, smoky and sweet. You can also mix it with other smoke woods, like apple, or maple, for unlimited taste combinations.
Kiawe – pretty much just Hawaiian mesquite and can be used the same. Not widely available outside Hawaii.
Lemon – sweet, fruity and citrusy. Outstanding with poultry.
Lilac – mild, sweet and very floral Great for fish, seafood, sheep, and goat.
Lime – like lemon, only a bit strong and more limey. Use like lemon. Great on pork, and both lemon and lime can be mixed with other woods.
Maple – sweet, smoky, and as you might guess, a little ‘maple-y’. Great with poultry, especially turkey, game birds, and pork. Also makes great bacon when mixed with hickory.
Mesquite – sweet, smoky and earthy. Second in popularity only to hickory, this is the wood to use for Texas BBQ, beef and chicken.
Mulberry – sweet, with a mild tangy berry finish.
Nectarine – very similar to hickory, only milder, and sweeter.
Oak – Pronounced woodsy smell and taste. Great for everything!
Olive – very similar to mesquite, only somewhat lighter. Great for poultry.
Orange – distinct tangy, citrusy smoke. Turns food a beautiful gold color. Good for pork, poultry and beef.
Peach – like hickory, only much milder and sweeter. Works with everything.
Pear – like apple, only a little milder and sweeter. Especially good with poultry, game birds and pork.
Pecan – like hickory, only milder, sweeter, with a unique character. One of the best woods for turkey. You can also toss the pecan shells in.
Persimmon – mild smoke flavor and aroma. Works with everything.
Pimento – A great unique smoke with a nice peppery finish, and overtones of cinnamon, nutmeg, and allspice. The wood to use for Jerked chicken or beef and is unbelievable when used to smoke fish and seafood. Also great for cold-smoking cheeses.
Plum – A heavy, sweet, fruity flavor. Stronger than apple or cherry. Similar to Hickory with the added fruit wood flavor. Works with everything.
Sassafras – if you love real root beer, then this is your wood. Has a nice, sweet, musky taste and aroma with a mild root beer-like finish. Wonderful with beef, pork and poultry.
Seaweed – spicy, with the flavor of the ocean. Traditional for smoking seafood, fish and shellfish. Make sure it is thoroughly washed, and well-soaked in clean water before use.
Tequila Barrel Staves - Light, sweet, and floral-y with a medium oak finish. Amazing on chicken, fish, pork chops, steaks, and so many different vegetables.
Walnut – like hickory, only stronger and more intense. Used alone, it will make your food bitter. Best used with other, milder woods.