<h1><br /></h1> <h1>How to maximize your flavor with your smoker</h1> <p>&nbsp;</p> <p>&nbsp;</p> <p>Hi, I&rsquo;m David Neinstein from Barque Smokehouse in Toronto. Now that you&rsquo;ve got a smoker, let&rsquo;s talk about the various kinds of woods you can pair with yoz ur food. Don&rsquo;t worry &mdash; you got this!</p> <p>&nbsp;</p> <p>[Oak]</p> <p>Now let&rsquo;s talk about oak. This is great for a medium to deep flavor Great for beef, turkey, sausages. This is a classic from Texas.&nbsp;</p> <p>&nbsp;</p> <p>[Hickory]</p> <p>Hickory is the Goldilocks of wood. It&rsquo;s really versatile. It&rsquo;s great for fish, chicken, but especially pork.</p> <p>&nbsp;</p> <p>[Mesquite]</p> <p>Mesquite is the most intense wood. It&rsquo;s bold. It&rsquo;s great with chicken, ribs and lamb.</p> <p>&nbsp;</p> <p>[Whiskey Oak]</p> <p>Whiskey oak is a really unique wood. It&rsquo;s rich and it&rsquo;s great with lamb and chicken.</p> <p>&nbsp;</p> <p>[Applewood]</p> <p>Applewood is a classic Canadian flavor. It&rsquo;s delicate and sweet, perfect for fish and turkey.</p> <p>&nbsp;</p> <p>[Cherrywood]</p> <p>Cherrywood has a great rounded flavor. Great for slow cooking large cuts of meat, especially beef or lamb.</p> <p>&nbsp;</p> <p>[Maplewood]</p> <p>Maplewood is a really delicate wood. Great for all white meats, but it&rsquo;s also great for fish.</p> <p>&nbsp;</p> <p>You&rsquo;ve got all the tools now to make some great barbecue. Go ahead &mdash; make your own combinations until you find what you like. Don&rsquo;t worry &mdash; you got this!</p>