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  • Hickory

Hickory

$11.95

Hickory is the most popular smoke wood used in barbecue.  It packs a strong punch that goes well with large cuts of Beef and Pork (especially ribs).  

Category: Beef, Chicken, Pork, Vegetables


Because it can be overwhelming for poultry, fish and vegetables, we recommend using fewer Bricx, or mixing with American Oak or Apple.


Related Items

  • Black Cherry

Black Cherry

$11.95

Sweet and very fruity.  Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, pork and lamb.

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  • Sugar Maple

Sugar Maple

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Maple has a mellow, sweet aroma and imparts a mild smoke flavor.  The wood is dense in weight and has a light color.  We recommend it for poultry and vegetables.

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  • American Oak

American Oak

$11.95

This is a classic smoke wood. Pairs will with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our black cherry, but lighter than hickory. Mixing oak with any of the other woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.

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