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
Seafood
Lamb
Pork
Beef
Game
Veggies
Breads
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.