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Pecan wood is a very popular wood and is very similar to oak, but not as strong. Pecan burns hot and has a sweet nutty flavor with medium smoke. It mixes well with oak or hickory. It is especially flavorful if mixed with wild black cherry. Pecan is great with all meats - poultry, beef, pork, wild game, cheese and ribs. It adds a golden brown color to turkey, chicken or any poultry.
Red Oak is the one of the best of the hardwoods and oaks, especially when it comes to smoking meats. It is strong, but does not tend to overpower the taste and texture of the meat. If you are cooking or smoking beef or lamb, oak is the best hardwood to use.
Oak is strong but not overpowering and is a very good wood for beef, or lamb. White oak makes good coals. Oak is probably the most versatile of the hard woods.
Oak is strong but not overpowering and is a very good wood for beef, or lamb. Oak is probably the most versatile of the hard woods.
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