Mesquite- Strong earthy flavor. Mesquite is a scrubby tree that grows wild in the Southwest. With a very distinct flavor sweeter and more delicate than hickory, it’s a perfect complement to richly flavored meats such as steak, duck or lamb.

Oak- Oak is a common hardwood that imparts a mild to medium smoky flavor in meat. Barbecue enthusiasts largely consider oak one of the best staple smoking woods as it complements most meats, including beef, pork and chicken.

Pecan- Similar to hickory (it’s the same family of tree), but not as strong. Try smoking with the nutshells as well. Pecan is the best for that beautiful golden-brown turkey. Try it with other poultry products, game birds and pork – for that delicate pecan flavor!

Hickory- Even though this tree is only found in southern regions of the country, it is the most common and most popular hardwood used for smoking in the United States due to its pungent, smoky, bacon-like flavor. When meats are smoked with hickory they develop a redish color, or “red ring”. Very commonly used for beef brisket and lamb.