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Best Wood for Smoking

Hickory: bold, bacon-like (beef, pork). Mesquite: intense (beef).

By Bill Ohaire | Published: April 2026 | Last Updated: April 2026

BBQ smoker producing aromatic smoke

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Quick Answer

Hickory: bold, bacon-like (beef, pork). Mesquite: intense (beef).

Best Wood for Smoking

Hickory: bold, bacon-like (beef, pork). Mesquite: intense (beef). Apple/Cherry: mild, sweet (poultry, pork). Oak: clean, versatile (everything). Pecan: nutty (all). Ironbark: bold Australian (beef, lamb). Red Gum: sweet, aromatic (all). Use chunks, not chips. Thin blue smoke is the goal.

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Frequently Asked Questions

What is best wood for smoking?

Hickory: bold, bacon-like (beef, pork). Mesquite: intense (beef). Apple/Cherry: mild, sweet (poultry, pork).

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Sources & References

1
Mad Scientist BBQ (YouTube)
Jeremy Yoder's detailed BBQ experiments and science-based cooking methods.
Video
2
Food Standards Australia New Zealand
Official Australian food safety guidelines and safe cooking temperatures.
Government
3
America's Test Kitchen (YouTube)
Rigorously tested steak cooking methods with scientific precision.
Video
4
Guga Foods (YouTube)
Premium beef experiments — dry ageing, wagyu, and creative steak techniques.
Video