This wood has gained popularity, particularly in the Pacific Coast. The smoke from alder chips has a smooth taste with a hint of sweetness that makes it ideal for all kinds of meat like fish, seafood, poultry, beef, pork, and lamb.
This particular kind of wood has a nutty flavor with a subtle ashy taste to it. It goes well with poultry, but many people approve of its taste when used on other kinds of meat as well.
The light smoky flavor of apple wood-chips goes best with chicken, red meat. Because it is subtle, meat grilled with this type of wood can take a while to absorb the full flavor making for true “slow and low” cooking.
This has a mild fruity flavor to it that is reminiscent of hickory. It's ideal for smoking light meat like fish, chicken, turkey, and pork.
Birch’s caramel flavor makes it perfect for smoking light meat as well.
Cherry wood chips are one of the most popular pellets among barbecue lovers. You just can’t go wrong with it. It’s perfect for all kinds of meat.
While it’s not common to use coconut wood chips in barbecue, they lend a subtle but delicious flavor to light meat like fish, seafood, chicken, and pork.
These produce a sweet and mildly fruity flavor that is ideal for chicken, turkey, and pork.
These go well with all kinds of dark meat, chicken, and lamb. It renders a “tarty” flavor to the meat that many barbecue enthusiasts love.
This kind of wood is generally difficult to come by although it is in abundant supply in tropical regions. It goes particularly well with fish, seafood, chicken, pork, and red meat.
Wood chips derived from herbs like rosemary, sage, oregano, and basil add a unique flavor to light meats. They should, however, be used sparingly as the flavor can get quite overbearing.
Hickory wood chips are considered universal since they are ideal for both grilling and smoking. It’s a popular choice for dark and lighter meat since it infuses a savory bacon tang to food.
These wood chips produce very light smoke with subtle floral overtones. It works perfectly with lamb and seafood.
This is one of the most popular choices for barbecue wood chips for smoking and grilling. It has mildly sweep maple syrup overtones and is ideal for smoking poultry, pork, and beef.
If you want to prepare a Texas-Style barbecue, then you can’t go wrong with Mesquite wood chips. They have a strong and intense woody flavor that pairs well with dark meat, as well as lighter meat like poultry and pork.
Oak wood-chips are versatile and render a medium-strong flavor to the meat. Its taste is somewhat of a cross between apple and hickory and goes well with fish, seafood, poultry, and pork.
This wood variety has a flavor that’s quite similar to hickory but with mild fruity notes. It’s ideal for smoking beef, lamb, and poultry.
The sweet and delicate fruity flavor of this wood works well with a variety of dark and light meat. You can’t go wrong with it.
This wood has a flavor that’s quite similar to hickory but is more subtle. Pecan chips work well with both dark and lighter meats to infuse a mild bacon tang to it.
These wood chips are known to produce a lot of smoke, which could give the meat a slightly acrid taste. It should, therefore, be used sparingly and combined with sweeter-flavored woods for the best results.