Serves: 5

Wood Type: Hickory
Characteristics: Pungent, smoky, baconlike flavor
Pair with: Pork, chicken, beef, wild game, cheeses

Wood Type: Pecan
Characteristics: Rich and more subtle than hickory, but similar in taste burns cool, so ideal for very low heat smoking
Pair with: Pork, chicken, lamb, fish, cheeses

Wood Type: Mesquite
Characteristics: Sweeter, more delicate flavor than hickory tends to burn hot, so use carefully
Pair with: Most meats (especially beef), most vegetables

Wood Type: Alder
Characteristics: Delicate flavor that enhances lighter meats
Pair with: Salmon, swordfish, sturgeon, other fish also good with chicken and pork

Wood Type: Oak
Characteristics: Forthright but pleasant flavor blends well with variety of textures and flavors
Pair with: Beef (particularly brisket), poultry, pork

Wood Type: Maple
Characteristics: Mildly smoky, somewhat sweet flavor try mixing with corncobs for ham or bacon
Pair with: Poultry, vegetables, ham

Wood Type: Cherry
Characteristics: Slightly sweet, fruity smoke flavor
Pair with: Poultry, game birds, pork

Wood Type: Apple
Characteristics: Slightly sweet but denser, fruity smoke flavor
Pair with: Beef, poultry, game birds, pork (particularly ham)

Wood Type: Peach or pear
Characteristics: Slightly sweet, woodsy flavor
Pair with: Poultry, game birds, pork

Wood Type: Grape vines
Characteristics: Aromatic, similar to fruit woods
Pair with: Turkey, chicken, beef

Wood Type: Wine barrel chips
Characteristics: Wine and oak flavors a flavorful novelty that smells wonderful, too
Pair with: Beef, turkey, chicken, cheeses

Wood Type: Seaweed
Characteristics: Tangy and smoky flavors (wash and dry in sun before use)
Pair with: Lobster, crab, shrimp, mussels, clams

Wood Type: Herbs and spices (e.g., bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks)
Characteristics: Vary from spicy (bay leaves and garlic) to sweet (fruit peels and cinnamon sticks) and delicate to mild-generally, herbs and spices with higher oil content will provide stronger flavoring soak branches and stems in water before adding to fire-they burn quickly, so you may need to replenish often
Pair with: Vegetables, cheeses, variety of small pieces of meat (lighter, thin-cut meats fish steaks or fillets kabobs)

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness