Smoking Wood for BBQ and Smoker

Product Knowledge · BBQ Techniques · The Rub Kitchen

Smoking wood chunks of oak for BBQ and smoker

Most people buy a bag of smoking wood from the hardware store and use it for everything: chicken, ribs, brisket, it doesn't matter. That's a shame, because the type of wood determines at least as much of the flavor as your rub.

On this page, we explain which smoking wood pairs with which meat, and which smoking wood enhances the flavor of your rub instead of overpowering it.

01

Why wood type is just as important as your rub

Smoke isn't an afterthought; it's a flavor component in itself. Each type of wood releases different aromatic compounds. A rub with citrus and ginger will be lost under heavy hickory smoke. A mild chicken rub, however, comes alive with applewood.

The rule of thumb: the more subtle your rub, the milder the wood. The more robust and spicy the rub, the more smoke it can handle.

Chunks or chips?

Chunks burn slower and produce long-lasting smoke — ideal for brisket or pulled pork. Chips burn quickly and are more suitable for shorter sessions like chicken or fish.

02

Which smoking wood for which meat?

The pairing between wood type and meat isn't an exact science, but there are clear patterns. Use this as a starting point and adjust to your own taste.

SpareribsHickory or oak — robust smoke that enhances the heavy spices in a Memphis rub. Applewood for a milder, sweeter variation.
Pulled porkHickory or applewood — hickory for depth, apple for freshness. A combination of both works excellent for long sessions.
BrisketOak (post oak) — the classic Texas choice. Slow, neutral smoke that doesn't overpower the meat. Hickory as an alternative for more intensity.
Chicken (whole/thighs)Applewood or cherrywood — mild and fruity, lets the spices of the rub shine. Hickory is too heavy for chicken during long sessions.
Chicken wingsCherrywood or applewood — short session, use chips for quick smoke. Gives a beautiful mahogany color to the skin.
Pork bellyApplewood or cherrywood — fruity sweetness pairs well with the fat of the belly. Combine with a spicy rub for contrast.
Beef short ribsOak or hickory — heavy meat demands robust smoke. Post oak gives the most authentic Texas flavor.
LambCherrywood or applewood — lamb has a distinct flavor of its own; use mild wood so as not to overpower it. Rosemary wood (fresh branches on the coals) is a classic Mediterranean addition.
Fish & seafoodApplewood or alderwood — very mild, short smoking. Alderwood is the classic choice for salmon. Never use hickory with fish — too heavy.
VegetablesCherrywood or applewood — subtle smoke that doesn't overpower vegetables. Use chips, not chunks — vegetables have a short cooking time.
Combining

Combining two types of wood works well: use oak as a base (slow-burning, neutral) and add a fruity wood (apple or cherry) for flavor depth. No more than two types at a time — otherwise it becomes too complex.

03

Smoking wood availability in the Netherlands and Belgium

Not all types of wood mentioned in American BBQ recipes are equally easy to find in NL and BE. Below is an honest overview of what you can and cannot expect.

Widely available

Oak

The most available type of wood in NL/BE. Every garden center, hardware store, and BBQ specialty store sells oak wood. Versatile and suitable for almost everything.

Widely available

Applewood

Widely available at garden centers and online. The most popular fruit tree wood for BBQ in the Netherlands and Belgium.

Widely available

Cherrywood

Readily available at BBQ specialty stores and online. Increasingly found at garden centers as well.

Well available

Hickory

Widely available through online BBQ shops. Less so in physical garden centers, but always in stock online.

Limited availability

Mesquite

Rarely found in physical stores in NL and BE. Can be ordered through specialized online BBQ stores. Import product — pricier. Oak is a good alternative for comparable intensity.

Limited availability

Pecan wood

Hardly found in physical stores in NL/BE. Available through some specialized online importers. Cherrywood or applewood are good alternatives for the milder, nutty tones.

Practical tip

For most BBQ sessions in NL/BE, you'll do excellently with oak, apple, and cherry wood — these three give you enough variation for chicken, pork, beef, and lamb. Mesquite and pecan wood are flavorful but not a must-have if they are hard to find.

Also read

The rub that pairs with your wood

Freshly blended to order, without fillers. Free delivery via DHL.

Starter Pack · 3 flavors View all rubs