| Backyard smoking is an art form when you try to mix | | | | the meat you have selected for your meal. Fruitwoods |
| and match different wood chunks for that special | | | | are good to start with when trying out your smoker |
| flavor. Some wood will overpower your meat and ruin | | | | for the first time. The subtle flavors enhance the meat |
| the taste unless you are careful. Experimentation is the | | | | flavor without overpowering the senses. |
| key to great smoke dishes. | | | | The combinations below are only guidelines you can |
| Whether you are a seasoned veteran or newbie, | | | | use as a baseline reference. Adding your own |
| smoking can be a great way for you to express | | | | signature to the meal with specific combinations is |
| yourself in your meat dishes. Adding different | | | | where the fun and art form comes into play. |
| combinations of wood chips or chunks can alter the | | | | Poultry - Alder, Almond, Pear and Apple |
| flavor ever so slightly and provide subtle flavors to any | | | | Beef - Apple, Oak, Hickory or Mesquite |
| smoke dish. Once you begin down the path of | | | | Pork - Pear, Pecan, Birch and Cherry |
| smoking meats and fish, you will get hooked on the | | | | Fish - Alder, Ash, Oak or Plum |
| concept and try to smoke anything you can for the | | | | As you become more experienced and confident in |
| next taste high. | | | | the art of smoking, you can begin to go in different |
| If you are new to the smoker scene, you are | | | | directions develop your own "smoke style" with wood |
| wondering which wood should be used to get that | | | | chunks from different trees. Who knows, you may |
| special taste. The answer most likely revolves around | | | | even get your own cooking show. |