How to maximize your flavor with your smoker

Hi, I’m David Neinstein from Barque Smokehouse in Toronto. Now that you’ve got a smoker, let’s talk about the various kinds of woods you can pair with yoz ur food. Don’t worry — you got this!

[Oak]

Now let’s talk about oak. This is great for a medium to deep flavor Great for beef, turkey, sausages. This is a classic from Texas. 

[Hickory]

Hickory is the Goldilocks of wood. It’s really versatile. It’s great for fish, chicken, but especially pork.

[Mesquite]

Mesquite is the most intense wood. It’s bold. It’s great with chicken, ribs and lamb.

[Whiskey Oak]

Whiskey oak is a really unique wood. It’s rich and it’s great with lamb and chicken.

[Applewood]

Applewood is a classic Canadian flavor. It’s delicate and sweet, perfect for fish and turkey.

[Cherrywood]

Cherrywood has a great rounded flavor. Great for slow cooking large cuts of meat, especially beef or lamb.

[Maplewood]

Maplewood is a really delicate wood. Great for all white meats, but it’s also great for fish.

You’ve got all the tools now to make some great barbecue. Go ahead — make your own combinations until you find what you like. Don’t worry — you got this!