BBQ Wood

We’re able to get just about every kind of BBQ wood you can imagine, some we have in stock, others may need to be ordered.  Let us know what you need and we will do our best to get it for you, at the best possible price. Contact us here.

All of these BBQ woods are fresh cut and have there own moisture content in them, no soaking is necessary, (but can still be done if you so choose).  Because of there natural moisture content, they burn slow and do not create a steaming effect like soaked wood chunks do.  Soaked wood chunks put off a heavy steam at first, then burn up.  When they steam, this steam can collect at the top of your BBQ grill and then drip onto your meat, giving an off taste.  If you ever used liquid smoke, it would be like taking that and pouring it on your BBQ.

Here are the wood types that I have in stock, they come in 7lbs bags and sold for $15:

Apple – Light and fruity, and works well for most seafood, pork, poultry, and other white meats, except for swordfish.

Cherry – Also a mild and fruity wood, suited to almost everything from beef to chicken and pork to salmon, but not swordfish.

Hickory – Tends to impart a stronger flavor, and is better suited to red meat and game.

Peach – Slightly sweet, woodsy flavor, milder and sweeter than hickory. Good with all Meats, but great on white and pink meats, especially chicken, turkey, pork, and fish.

Pecan – Another mid-range wood, with more flavor than the fruit trees, but less than hickory and mesquite. Good for white meats

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Other woods that can be ordered:

Almond – Nutty and sweet smoke flavor, light ash, good for all meats

Alder – The wood of choice for pacific salmon, but also good for most seafood, pork, poultry, and other white meats, because of its light and sweet flavor.

Apricot – Milder and sweeter than hickory, great on white or pink meats, especially chicken, turkey, pork, fish.

Grapevine – Described as tart and good with poultry, red meats, and wild game, but not lamb or fish.

Maple – Sweet and mild, good for pork and poultry; less popular for fish.

Mesquite – A strong wood, also described as sweet, particularly good for red and dark eats. Not so good for lamb, and imparts a bitter taste to swordfish.

Mountain Mahogany – Hard to come by, but mild and well-suited to poultry, beef and salmon.

Oak – For many, the wood of choice for beef, but also good for any full-flavor meat, including mutton and wild game.

Pear – Lightly sweet, woodsy flavor. Good for poultry, game birds and pork.

Plum – Also milder and sweeter than hickory, great on white or pink meats, especially chicken, turkey, pork, fish.

If none of these meet your needs or there is something else you would like me to get, please contact us here.