(75% Hickory/25% Oak)

The king of smoke woods. Hickory smoked foods have a rich, faintly sweet flavor. The hands-down favorite for pork and ribs, but it also pairs well with beef and chicken.

(75% Pecan/25% Oak)

The cousin to hickory has a similar but sweeter, mild flavor. Perfect wood for long smokes as it will not create an and over powering smoke taste. The subtle character makes pecan an all-around
smoking wood for most meats including poultry, beef, pork and even cheese.
(100% Oak)

Most versatile of the hardwoods blending well with most meats. A mild smoke flavor with no aftertaste. Oak gives food a beautiful smoked color. Good with red meat, pork, fish and big game
. Also, Perfect for grilling.
(70% Cherry/30% Oak)

Slightly sweet fruity smoke that's great with poultry and pork. This smoke is a mild, sweet and fruity; it gives a noticeable rosy tint to light-colored meats. Blends well with oak or hickory. Good with all meats

(60% Mesquite/40% Oak)

This southwest favorite has become one of the most popular smoking woods in the country. Too much mesquite can be strong and overpowering; we tame the flavor a bit by blending it with the mellow flavor of oak. Mesquite is an excellent complement to beef, fish, pork and poultry.

(50% Apple/50% Oak)

Slightly sweet, but a denser, fruity smoke flavor. The strongest flavor of all the fruitwoods. To increase the BTU's of this soft wood, we add oak; the mild oak flavor provides the perfect complement to the fruity apple. Commonly used for pork, poultry and game birds.

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