Smoking Wood Chip Guide
Experiment with different types of wood chips to get unique flavors. We hope this guide inspires you to try different types of wood chips for smoking on your Dyna-Glo Smoker.
With a smoker, you can smoke all kinds of meats including briskets, pulled pork, prime rib, chicken, turkey, and the list goes on. Pairing wood chips with a specific type of food depends on your preferences, so be creative and try different flavors.
Tips for Smoking with Wood Chips
- Hardwoods burn slower. Hickory, pecan, apple, cherry, and mesquite typically burn slower and produce more smoke over long periods of time.
- Pre-soak for a longer burn. Soak chips in water for at least 30 minutes, and/or wrap them in perforated aluminum foil to prolong the burn cycle.
- Most flavor happens early. Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically not necessary unless extra smoke flavor is desired.
- Not just for meats. While meats are the most popular food to smoke, you can also smoke nuts, cheeses, vegetables, and more. Milder woods are recommended for non-meat items.
Wood Chip Flavor Pairing Chart
| Wood Type | Flavor Profile | Best For |
|---|---|---|
| Hickory | Strong, bacon-like | Pork, ribs, brisket, poultry |
| Mesquite | Very strong, earthy | Beef, dark meat, game |
| Apple | Mild, sweet, fruity | Poultry, pork, fish, vegetables |
| Cherry | Mild, sweet, fruity | Poultry, pork, game birds |
| Pecan | Medium, nutty, sweet | Pork, poultry, brisket, ribs |
| Oak | Medium, versatile | Beef, pork, lamb — great all-rounder |
| Maple | Mild, slightly sweet | Poultry, pork, vegetables, cheese |
| Alder | Light, delicate | Fish (especially salmon), poultry, pork |
⚠ Woods to Avoid
Avoid smoking with Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause thick, unpleasant smoke when lit.