Grilling season is here, and smoky flavors are trending. You have a lot of options when it comes to grilling and smoking. These tips will help you decide which types of wood to use when:
- Mild—Alder wood, apple wood and cherry wood produce a mild smokiness that’s perfect for delicate dishes, like chicken, fish and turkey.
- Medium—Oak and hickory create a smokier taste that pairs well with proteins that can carry on strong smoked flavors, like beef and pork.
- Heavy—Mesquite wood produces a very strong smoky flavor, typical of beef brisket in Texas barbecue.