Works for all occasions, no matter what you are cooking or what grill or smoker you use. This is the wood we use to make our whiskey, not just oak from a barrel but finishing woods like black cherry, sugar maple, and hickory.
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.
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.
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.
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.