What are some good types of wood to grill with?

Question

I know hickory and mesquite are good but what are some others.

Answer 1

in louisiana if it ain't pecan it ain't smoked

Answer 2

If I'm not mistaken this is a cooking and recipe page, and anyone who hasn't had too much woodka wood know that, Borat. I can't speak for former Soviet or Eastern European countries, but here in the U.S.A. we have many options, including what wood we are free to use for smoking meats. Although hickory, mesquite, and pecan are the most popular in the south, a variety of fruitwoods are also great for smoking meats. Apple is great for smoked pork.
When smoking a brisket, I use equal parts of hickory and pecan, because although all trees are wood, they give distinctive flavors.
If you don't believe this, Mr. Borat, try smoking some mutton with pine!

Answer 3

Everybody gave answers for smoking not grilling. Actually grilling with wood can be a problem unless you let it burn down to coals anyway. Any hardwood will work. If you want some smoke I prefer pecan or fruitwood which I get from pruning. I have a large smoker and use Pecan, hickory or pear because they are all available to me for free. I would avoid walnut however, used it once and found it to be strong and bitter. Oak works nicely though.

Answer 4

In general only charcol or gas is used for grilling. Woods are usually used more for smoking aka true bbqing.

Grilling=high heat short cooking times with little or no smoke.

Smoking/true bbqing=low and slow with lots of smoke.

So if you really want to grill with wood I would say you have to use a very hard wood and you have to wait until the wood has turned into high heat coals.

Best woods: apple, peach, cherry etc.

Answer 5

Apple and Cherry: slightly sweet and fruity
Peach: slightly sweet and very woodsy
Hickory: strong, pungent, hearty
Pecan (the Southern cousin to Hickory): a bit more mellow but similar to Hickory
Maple: mellow, sweet
Oak: very perceptible but not unpleasant acidic note
Mesquite: tangy, but during the long, slow heat of barbecuing that tanginess turned to bitterness

Answer 6

in our restaurant, we use only wood (no charcoal) in our fireplace spitroaster, and in our grill. we use a mixture of oak and almond woods as the main fuel, and stoke the fire with grape vine cuttings, manzanita, fig and cherry woods, all of which burn very hot, very fast. i suggest a mixture of the two types of wood. fruit trees tend to burn hot and fast and are good for getting the fire going, or for getting some flame going in the spit for when we want to get some color on the skin of the chickens or something, but the other stuff is better for keeping the fire going over a long period of time.

Answer 7

Maple has a sweet smell to it and pine burns easily, especially if it still has the sap in it. I just did that earier tonight. I had a roaring fire before it died down.

Answer 8

Wood(ka) = wood + vodka -> after a martini or two you'd stop asking such questions on the beer, wine anbd spirits page. Whatever, man!!!!!! Wood is wood.

Answer 9

well, theres FIRE wod, jk, look for pacan wood, or mesquite, thats the best that i know of, or u could just use charcoal

Answer 10

pecan, oak