Smoking Wood

Dominate the craft of smoking with Oklahoma Joe's.

Our heavy-gauge, Texas-style smokers give you total control over heat and smoke levels, so it's your 'cue, your way--every time. So go on..master the pit.

Wood Chips

Wood chips are easy to find and are about the size of a coin. They burn quickly, so be sure to add more chips a few times during the cooking cycle. Chips are good for shorter cooking times. They begin to smoke more quickly than wood chunks, so choose wisely. If you're going for long, slow cooks, chunks or logs are your best bet.

Wood Chunks

Wood chunks don't burn as quickly as wood chips, so you get a slow, steady smoke. A chunk or two may be all you need at the start of the cooking cycle. Wood chunks produce some of the most desirable conditions for smoking.

Wood Logs

They say real pitmasters cook with logs. It's a true art form to get the signature flavor you want out of the right wood. But when done right, you'll never go back.

Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry, beef, pork (especially ham), game birds, lamb, and some seafood. Because of it’s light character, it will take more time to get the flavor you want.

Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. And it’s one of the most popular woods for smoking. It makes great smoke rings and can be used in combination with other woods to produce more complex flavors.

Hickory smoking wood creates a sweet, yet strong flavor much like bacon. The smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts. However, it’s especially popular with pork and ribs.

Mesquite wood has a strong and earthy flavor that is ideal for most red and dark meats. Mesquite burns hot and fast and easily complements the flavor of many meats.

Poultry Seafood Lamb Pork Beef Veggies Cheese
Alder
Apple
Cherry
Hickory
Maple
Mesquite
Mulberry
Oak
Olive
Peach
Pear
Pecan
Walnut

Product Types

Wood Chips

Wood chips are easy to find and are about the size of a coin. They burn quickly, so be sure to add more chips a few times during the cooking cycle. Chips are good for shorter cooking times. They begin to smoke more quickly than wood chunks, so choose wisely. If you're going for long, slow cooks, chunks or logs are your best bet.

Wood Chunks

Wood chunks don't burn as quickly as wood chips, so you get a slow, steady smoke. A chunk or two may be all you need at the start of the cooking cycle. Wood chunks produce some of the most desirable conditions for smoking.

Wood Logs

They say real pitmasters cook with logs. It's a true art form to get the signature flavor you want out of the right wood. But when done right, you'll never go back.

Smoking Wood Flavor Chart

Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry, beef, pork (especially ham), game birds, lamb, and some seafood. Because of it’s light character, it will take more time to get the flavor you want.

Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. And it’s one of the most popular woods for smoking. It makes great smoke rings and can be used in combination with other woods to produce more complex flavors.

Hickory smoking wood creates a sweet, yet strong flavor much like bacon. The smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts. However, it’s especially popular with pork and ribs.

Mesquite wood has a strong and earthy flavor that is ideal for most red and dark meats. Mesquite burns hot and fast and easily complements the flavor of many meats.

Smoking Wood Flavor Chart

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