Let's say you have decided to have a smoky, fragrant wood-based barbecue this summer for that family reunion.
You certainly want to get everything right, from the meats to the marinades to the accompaniments and most definitely to the wood.
Especially the wood because smoke is the best way (and indeed the time honored way) to add flavor to food.
Different woods leave different flavors to meats, and getting the right wood can definitely add that extra something to your barbecue.
People who have worked on and used woods for barbecue have these recommendations: By and large, and wood that is hard and free of resin or sap is good for smoking.
Any tree that produces nuts or fruit is usually good for smoking.
Among the fruit trees, apple and cherry wood impart a sweet, fruity taste and works particularly well on ham and poultry.
Cherry is suited to fish as well.
Alder is another wood great for fish, especially salmon.
A different category of wood is the hickory, more pungent and suitable for ribs and red meats.
Another popular wood that could also get overpowering is the mesquite.
This works well when used along with another type of wood.
Avoid using the mesquite for larger cuts.
If using larger cuts, in fact, go for the oak.
It produces a strong smoke flavor, but is not overpowering and is a good wood especially for briskets.
Another wood that works well on briskets and pork roasts is the pecan.
The pecan also works well with the chops, poultry or fish.
Grapevines are tart and produce a great deal of smoke.
Their rich and fruity smoke infuses pork, poultry, lamb and red meats.
Sweet fruit woods like apricot, plum, peach, and nectarine are great with most white or red meats, including chicken, turkey, pork, and fish.
There are some woods which should never be used for grilling.
These include the woods from coniferous trees like pine, fir, spruce, redwood, cedar, cypress, etc.