Lucas Delgado
Smoking meat is an art that requires patience and precision. The right wood can elevate an ordinary dish to something extraordinary. When it comes to smoking chicken and fish, the type of wood you choose is crucial to achieving the perfect flavour. For chicken, mild and fruity woods like apple, pecan, and cherry are popular choices, while stronger options include hickory, mesquite, and oak. Chicken is a delicate meat, so it's important to use a wood that complements its natural flavours rather than overpowering them. Smoking fish, particularly salmon, is best done with alder wood, which adds a subtle, delicate smokiness without overwhelming the fish. Other options include oak, cherry, and maple, which can add a hint of sweetness to the dish.
| Characteristics | Values |
|---|---|
| Wood type | Alder, Apple, Cherry, Hickory, Maple, Mulberry, Oak, Pecan |
| Flavour | Delicate, Fruity, Light, Mellow, Mild, Nutty, Smoky, Sweet |
| Meat type | Beef, Chicken, Fish, Pork, Poultry, Salmon, Seafood, Turkey |
| Wood properties | Burns slowly, Light, Resinous, Strong |
| Wood combinations | Apple + Cherry, Apple + Pecan, Cherry + Hickory, Hickory + Mesquite, Oak + Hickory + Mesquite, Oak + Orange pellets, Pecan + Mesquite |
| Other | Avoid softwoods like pine and cedar |
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What You'll Learn
- Best wood for smoking chicken: cherry, apple, pecan, maple, hickory, mulberry, and mesquite
- Best wood for smoking fish: alder, apple, cherry, maple, mulberry, lilac, and orange
- Softwoods to avoid: pine, cedar, fir, and spruce
- Hardwoods burn slower and richer
- Best wood for salmon: alder, cherry, hickory, and cedar plank
Best wood for smoking chicken: cherry, apple, pecan, maple, hickory, mulberry, and mesquite
When it comes to smoking chicken, a lighter hardwood is recommended. Here are some of the best wood types for smoking chicken:
Cherry
Cherry wood provides a fruity flavour and occasionally adds a beautiful red tint to the poultry. It is a mild and fruity wood that, when mixed with other hardwoods like hickory, can create an amazing result. Cherry is also a popular choice for smoking fish, as it adds a subtle fruitiness without being overpowering.
Apple
Applewood has a subtly sweet and fruity flavour that is a bit milder than other fruit-based smoking woods. Its delicate flavour profile makes it perfect for matching with a good chicken BBQ rub. Applewood is also a good choice for smoking fish, as it adds a subtle fruitiness that enhances the flavour without being overpowering.
Pecan
Pecan wood imparts a rich, sweet, and nutty flavour. It is ideal for smoking poultry and is a popular choice for whole smoked chickens. Pecan burns very slowly, making it a good option for longer BBQ sessions. However, it is recommended to use pecan in combination with another type of wood, as it can become pungent when used in high quantities.
Maple
Maple wood provides a mild and sweet smoke that is perfect for poultry. Its subtle sweetness adds a light flavour, making it a good option for meats that require a gentle smoky touch. Maple is also a suitable wood for smoking white fish.
Hickory
Hickory is a classic smoking wood with a robust and hearty flavour. It is a popular choice for the American BBQ scene and is known for its sweet and savoury flavour. While hickory is commonly used for smoking chicken, some sources recommend avoiding it for poultry as it can overpower the meat's natural taste.
Mulberry
Mulberry wood has a flavour profile similar to apple but with a unique twist. It is excellent for smoking poultry, offering a slightly sweet and tangy flavour that enhances the meat's natural taste.
Mesquite
Mesquite has a strong and earthy flavour and is one of the most intense smoking woods. It is recommended for more experienced pitmasters and should be used sparingly to avoid overwhelming the meat. While mesquite is commonly used for grilling beef, some sources suggest it can be used for smoking chicken.
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Best wood for smoking fish: alder, apple, cherry, maple, mulberry, lilac, and orange
When it comes to smoking chicken and fish, lighter hardwoods are recommended. Softwoods like pine and cedar are best avoided as they can ruin the meat and your smoker.
Alder
Alder is a light, slightly sweet wood that is commonly used for smoking salmon and other seafood. It has a subtle, delicate smoke flavour that won't overpower the flavour of the fish. Alder is also ideal because it's widely available in nature and affordable.
Apple
Applewood is mild and sweet, lending a mellow flavour. It adds a subtle fruitiness without overpowering the flavour of the fish. Applewood is also a good option for chicken.
Cherry
Cherry is a mild and fruity wood that adds a sweet glaze and a beautiful red colour to salmon. It's a versatile option that can also be used for smoking chicken, pork, and seafood.
Maple
Maple is a hardwood that is far more delicate and sweet in flavour. It provides a gentle smokiness and a beautiful golden colour to the salmon without the risk of overpowering it. Maple is commonly used for smoking whitefish.
Mulberry, Lilac, and Orange
There is no specific information on the use of mulberry, lilac, and orange woods for smoking fish. However, it is important to note that certain types of fruitwoods are used for smoking, such as apple and cherry, so it is possible that other fruits may also be used experimentally, depending on their smoke profile.
In summary, when smoking fish, it is important to use a light, clean smoke that enhances the flavour without making it bitter. Alder, apple, cherry, and maple are all suitable options, each offering unique flavour profiles and characteristics.
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Softwoods to avoid: pine, cedar, fir, and spruce
Softwoods like pine, cedar, fir, and spruce should be avoided when smoking chicken and fish. Softwoods are from pine cone-producing tree species and contain higher levels of air and sap. This means that they burn extremely fast, which is the opposite of the desired "low and slow" barbecue practice. The smoke from softwoods can also impart an unpleasant taste on the meat and even be toxic.
Pine and cedar, in particular, are too resinous and can ruin the meat and your smoker. Cedar smoke or oil, for example, can cause health issues like dermatitis or skin irritation, rhinitis, conjunctivitis, and even ""cedar asthma" from long-term exposure to plicatic acid. Other chemicals in cedar smoke, such as phenols and aromatic hydrocarbons, can also cause respiratory problems in both humans and pets.
Fir and spruce, like other conifers, also contain high levels of sap and turpenes, which can result in an odd taste and even cause illness. In general, conifers are not recommended for smoking due to their high sap content and the potential for toxins.
It is crucial to only use wood that you can identify and know is safe for smoking. If you are unsure about the type of wood or its suitability, it's best not to use it. Old wood covered in mold or fungus should also be avoided, as it can give the meat a bad taste, and some molds contain toxins that are harmful when consumed.
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Hardwoods burn slower and richer
When it comes to smoking chicken and fish, hardwoods like oak, hickory, and maple are ideal because they burn slower and richer. Hardwoods are recommended for smoking meat, with lighter hardwoods being better suited for more delicate meats like chicken and fish.
Oak is often considered the quintessential go-to for smoking meat, with a heavy smoke flavour. Red oak is good for ribs, while white oak makes the best coals for longer-burning. All oak varieties are suitable for smoking, and they pair well with red meat, pork, fish, and heavy game.
Hickory is another popular hardwood for smoking, known as the "King of smoking woods." It has a sweet to strong, heavy bacon flavour and is commonly used for smoking ribs and larger cuts of meat like ham, brisket, and pork shoulder. It is also a good choice for smoking salmon and other oily fish due to its strong flavour, which can stand up to the fishy taste.
Maple is a more mellow and slightly sweet hardwood. It is smoky and pairs well with pork, poultry, cheese, and small game birds. It is a good all-around wood that can be used for most meats but is especially suitable for delicate foods like cheese, vegetables, and fish.
Other hardwoods that can be used for smoking chicken and fish include applewood, which is mild and sweet, and pecan, which provides a rich, sweet, nutty flavour. Alder, a light and slightly sweet hardwood, is also a good option for smoking fish, particularly salmon.
While hardwoods are ideal for smoking chicken and fish, it is important to avoid softwoods like pine, cedar, and fir. These woods contain high levels of sap and resin, which can produce a bitter and unpleasant taste. They also tend to burn faster and can cause flare-ups.
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Best wood for salmon: alder, cherry, hickory, and cedar plank
When it comes to smoking chicken and fish, lighter hardwoods are recommended. Softwoods like pine and cedar are best avoided as they are too resinous and can ruin the meat. Hardwoods, on the other hand, burn more evenly and produce a better final product, which is important when smoking fish.
Now, let's focus on the best wood for smoking salmon: alder, cherry, hickory, and cedar plank.
Alder is a light, slightly sweet wood that is the traditional choice for smoking salmon. It has a subtle, delicate, earthy flavour that pairs well with the fish. Alder is also a hardwood, which is recommended for smoking salmon.
Cherry is a mild, fruity wood that adds a subtle fruitiness to salmon without overpowering it. It is a great choice for those who want a natural, sweet flavour in their smoked salmon without it being too strong.
Hickory is a classic BBQ choice that imparts a deep, smoky flavour. However, it is a strong wood, and some sources advise against using it for salmon as it can quickly ruin the dish.
Cedar is a popular hardwood for smoking salmon due to its distinct woodsy smoke flavour, which complements the taste of the fish. It can also help keep the salmon moist with its natural oils. Cedar planks are commonly used for smoking salmon, placed beneath the fish as it smokes to increase the flavour. However, cedar produces a stronger smoked flavour, which may not be to everyone's taste, especially if the fish is smoked for a long time.
In summary, alder and cherry woods are recommended for a more subtle, delicate flavour, while cedar provides a stronger, woodsy taste. Hickory should be used with caution as it is a strong wood that may not suit the delicate nature of salmon. Ultimately, the best wood for smoking salmon depends on personal preferences and the desired flavour profile.
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Frequently asked questions
Chicken is best paired with a milder, more delicate wood to avoid overpowering its natural flavour. Good options include apple, cherry, pecan, and hickory wood.
To get the best results, ensure your chicken has been prepped properly. Choose fresh, quality meat and marinate or brine it for several hours. This enhances the flavour and ensures the chicken retains its moisture.
The best types of wood for smoking fish are those that provide a light smoke, such as maple, cherry, apple, and alder. Alder, in particular, is considered the best wood for smoking salmon.
Categorise fish by the general colour of their meat. Blue or grey fish, such as tuna and sardines, can withstand stronger wood smoke for longer. White fish, such as halibut or catfish, require milder wood smoke.
