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BBQ Smoking Woods Flavour Chart

What kind of wood pairs best with your favorite cut of meat? Smoking wood potencies should be considered for your weber, gas or electric smoker when selecting great flavor combinations for your cut of meat. Smoked woods can be rated on a scale of mild-to-strong (1-10) to determine their intensity. The wood you choose should match the type of meat you are going to smoke, and you should avoid over-smoking your meat. In order for you to have an understanding of the types of wood that are best paired with various meats before you get started, we have compiled this basic flavor chart with insights and recommendations for pairing meat with popular wood types.

Poultry

Poultry

Seafood

Poultry

Lamb

Poultry

Pork

Poultry

Beef

Poultry

Game

Poultry

Veggies

Poultry

Breads

Poultry
Apricot
Fire
Fire Color
Fire Color
Apple
Fire
Fire Color
Fire Color
Fire
Fire Color
Fire
Fire Color
Cherry
Fire
Fire
Fire Color
Fire
Fire Color
Peach
Fire
Fire Color
Fire
Pear
Fire
Fire Color
Fire
Fire Color
Fire
Fire
Manuka
Fire Color
Fire
Fire Color
Fire
Fire Color
Pohutukawa
Fire Color
Fire
Fire Color
Fire
Oak
Fire
Fire Color
Fire
Fire Color
Fire
Fire Color
Fire
Fire Color
Mesquite
Fire
Fire
Fire Color
Fire

Smoking Temperatures

It is better to use temperature instead of time when determining when the meat is done cooking.

We highly recommend using a digital probe meat thermometer during the smoking process to monitor the meat's temperature. While cooking or smoking, the probe(s) of these digital thermometers remain inside the meat. Probes are attached to braided metal wires that pass through an opening in the door or somewhere outside the smoker to find the unit. You will also reduce the opening and closing of your BBQ well, which should be avoided whenever possible.

Below we have given you a basic outline to smoking temps & internal cooked temps.

Smoking Temperatures

Cooked Internal Temperatures

Brisket 110ºC/225ºF (1.5 hrs per .5kg)
Brisket (to pull) 90ºC/195ºF
Pork Shoulder 110ºC/225ºF (1.5 hrs per .5kg)
Brisket (to slice) 82ºC/180ºF
Whole Chicken 120ºC/250ºF (4 hrs – depending on chicken size)
Pork Shoulder (to pull) 88ºC/190ºF
Chicken Thighs 120ºC/250ºF (1.5 hrs)
Pork Shoulder (to slice) 80ºC/175ºF
Spare Ribs 110ºC/225ºF (6 hrs)
Whole Chicken 75ºC/167ºF
Baby Back Ribs 110ºC/225ºF (5 hrs)
Chicken Thighs 75ºC/167ºF
Spare Ribs 78ºC/172ºF
Baby Back Ribs 75ºC/168ºF
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