There are many different types of woods available, all of which present excellent and distinctively unique results. The type of cooking will determine which types of woods may be used. The following will provide the characteristics of each type of wood and its effects on the meat being smoked or grilled. In order to achieve the desired type of flavor for your meat, carefully review the characteristics of each type reflected below. Before purchasing a new grill or smoker, consider the various features of the equipment and select the type and size of grill or pit which will give you the desired results.
Smokers Always use full lengths of wood which fit in the pit.
Allow the wood to be reduced to non-flaming coals. This will provide a steady and consistent heat and smoke source . See tips on changing wood in a smoker. Allow the wood to be reduced to a nice bed of coals. If the bed is made up of mostly coals, then some 'flaming' of the wood is acceptable, and possibly preferable for preparing crispy or flame-kissed pieces of meat.