If you’re passionate about the best backyard barbecuing practices, you already know that choosing the right cut of meat is only part of the equation. What truly sets great BBQ apart from good BBQ is the type of wood you use for smoking. Each wood imparts a unique flavor profile, enhancing the natural richness of the meat and elevating your dish to restaurant-level quality.
At John Mull’s Meats & Road Kill Grill, we’ve spent decades perfecting the art of smoked meats. From brisket and pulled pork to rib tips and chicken quarters, we understand that the secret to unforgettable BBQ lies in slow cooking—and in the flavor of the smoke.
In this guide, we’ll break down the best woods for smoking meats, what meats they pair best with, and how to use them to create delicious, crowd-pleasing BBQ right in your own backyard.
Why Wood Choice Matters in Smoking
Smoke is not just a byproduct—it’s a primary flavor ingredient in smoked meats. Different types of wood produce different intensities, aromas, and tastes. The wrong wood can overpower your meat, while the right one can enhance every bite with smoky perfection.
The key is to match the wood’s flavor profile to the meat you’re cooking. At John Mull’s, we use a variety of hardwoods and fruitwoods in our smokers, depending on the cut and the desired result.
Types of Wood for Smoking Meat: Flavor Breakdown
Hickory – Bold & Bacon-Like
Flavor Profile: Strong, smoky, and savory
Best For: Brisket, ribs, pork shoulder, sausage
Hickory is a BBQ staple, especially in the South. It delivers a bold, robust flavor with a touch of bacon-like sweetness. It works beautifully for rich, fatty cuts that can stand up to a strong smoke.
Pro Tip: Too much hickory can make meat bitter. Use it in moderation or blend with a fruitwood like apple for balance.
Applewood – Mild & Fruity
Flavor Profile: Sweet, mild, and fruity
Best For: Pork, chicken, turkey
Applewood adds a subtle, sweet flavor that pairs wonderfully with lighter meats. It’s perfect for chicken quarters, pork loin, or even a holiday turkey. At John Mull’s, we often use applewood for ribs and poultry to create a delicate smoke ring and gentle aroma.
Pro Tip: Applewood smoke builds slowly, making it ideal for longer smokes without overpowering.
Cherry – Sweet with a Hint of Tartness
Flavor Profile: Sweet, fruity, slightly tart
Best For: Pork, ham, poultry, wild game
Cherry wood adds both flavor and beautiful color, giving smoked meats a rich, reddish hue. It’s slightly bolder than applewood but still mild enough for poultry and lean cuts of pork.
Pro Tip: Combine cherry with hickory for a layered flavor that’s both sweet and smoky.
Mesquite – Earthy & Intense
Flavor Profile: Strong, earthy, sharp
Best For: Beef, brisket, game meats
Mesquite burns hot and fast, producing a very strong, earthy smoke. It’s excellent for robust cuts of beef, like brisket and tri-tip, or for game meats like elk and venison.
Pro Tip: Mesquite can easily overpower delicate meats. Use for shorter cooks or mix with milder woods like oak.
Oak – Versatile & Medium-Bodied
Flavor Profile: Smoky, woodsy, balanced
Best For: Brisket, pork shoulder, sausage, ribs
Oak is one of the most versatile smoking woods. It burns steadily, has a moderate smoke strength, and pairs well with almost anything. If you’re new to smoking or cooking a large variety of meats, oak is a safe and flavorful choice.
Pro Tip: Use post oak (common in Texas BBQ) for the most authentic smoke flavor.
Pecan – Sweet, Nutty & Rich
Flavor Profile: Sweet, nutty, medium intensity
Best For: Poultry, pork, ribs, desserts (yes, desserts!)
Pecan wood delivers a sweeter smoke than hickory but with more richness than fruitwoods. It’s perfect for poultry and pork, and even shines in smoked desserts like pies or custards.
Pro Tip: Pecan pairs well with applewood for a complex flavor that’s both sweet and smoky.
Peach, Pear & Other Fruitwoods
Flavor Profile: Sweet, fragrant, delicate
Best For: Chicken, pork, fish
Less common but gaining popularity, peach and pear woods provide a soft, sweet smoke ideal for more delicate meats. Great for those seeking a unique flavor with subtle complexity.
Pro Tip: These fruitwoods are best for shorter smokes or lighter proteins.
Best Wood & Meat Pairings Cheat Sheet
| Wood Type | Flavor Strength | Best Meats |
| Hickory | Strong | Brisket, ribs, pork shoulder |
| Apple | Mild | Chicken, ribs, turkey, pork loin |
| Cherry | Mild-Medium | Ham, pork, duck, wild game |
| Mesquite | Very Strong | Brisket, beef ribs, game |
| Oak | Medium | Brisket, sausage, ribs |
| Pecan | Mild-Medium | Chicken, ribs, pork chops |
| Peach/Pear | Mild | Fish, chicken, pork tenderloin |
Choosing the Right Wood for Your Smoker
Not all smokers are created equal. Here’s how to choose and use wood based on your setup:
Offset Smokers & Wood-Fired Grills
Use wood chunks or split logs for maximum flavor. Maintain consistent airflow and temperature.
Charcoal Smokers (e.g., Weber Smokey Mountain)
Use wood chunks or chips on top of your charcoal for added smoke flavor. Soak wood chips in water for longer smokes.
Pellet Grills (e.g., Traeger)
Use food-grade wood pellets made from the desired wood type. Brands often offer blended pellets for balanced flavor.
How We Do It at John Mull’s
At John Mull’s Road Kill Grill, we take smoking seriously. Our meats—like 16-hour brisket, pork shoulder, and rib tips—are smoked using a carefully crafted blend of hardwoods. Owner Chuck Frommer personally roasts and grinds pepper blends, selecting wood types that bring out the natural richness and texture of each cut.
Our customers often ask what makes our BBQ different—and the answer is simple: Time, technique, and smoke.
“We break the meat down and build it back up with layers of flavor,” says Chuck. “And smoke is the soul of that process.”
Visit Us for Meats & Smoking Advice
Looking to buy the best cuts of meat for smoking in Las Vegas? Our butcher counter offers brisket, ribs, chicken quarters, pork shoulder, wild game, and housemade sausages—plus expert advice on seasoning, wood pairing, and smoker setup.
Address: 3730 Thom Blvd, Las Vegas, NV 89130
Phone: (702) 645-1200
Website: johnmullsmeatcompany.com
Hours: Monday–Saturday, 9 AM – 6 PM
Final Thoughts
Choosing the best wood for smoking meats doesn’t have to be complicated. With a little knowledge and the right cuts from John Mull’s Meats, you’ll be well on your way to BBQ greatness.
Whether you’re firing up your offset smoker or using a pellet grill on your patio, the flavor of the wood can make all the difference.
Stop by our shop to get everything you need—from meat to wood to pro tips. Great BBQ starts here.