Smoke Wood - kiln dried

The traditional rustic flavor of oak smoke wood is well known for being a great all-round choice for use in smoking and live fire grilling. Just about anything from poultry, seafood, and pork to beef, lamb, wild game and even cheese will benefit from oak’s medium flavor profile.

Poultry, fish,seafood, beef, pork, lamb, game and cheese

If you watch our YouTube channel, then you know Hickory is Grandpa’s all time favorite wood for smoking. While Hickory is most popular for use with pork, ribs and bacon, it also pairs well with other meats and even cheese! Be aware that this wood can be pungent with its bold sweet and bacony flavor and care should be taken so it doesn’t overpower. Mixing hickory with oak is one way to mitigate this strong flavor.

The sweet aroma of maple wood as it smokes provides a subtle, balanced flavor to poultry, seafood, pork and cheese.

If you delight in extraordinary poultry, seafood or pork culinary creations, then birch smoke wood may be your new favorite. Similar to maple, birch wood has a mild, clean flavor profile. We always ensure our smoke wood is bark free to prevent the undesirable flavors the oily bark may cause.

Sassafras wood itself has a such a great aroma, however a cursory glance at the internet will have you running for the hills before even handling this product! Everyone has heard of sassafras tea or sassafras root beer, right? Well, fear abounds regarding the oily compound safrole, which is found in the bark of this species. Fed to lab rats in large quantities, it was found to cause cancer. Fortunately, all of our smoke wood is 100% bark free! (*note- ALL smoke is a known carcinogen 😕)