Timber Talk: how to choose the right wood for BBQ

Smoke is the essence of low n slow barbecue and you can't make smoke without wood. Here, Jess Pryles and the Australasian Barbecue Alliance take a look at the best woods to use for BBQ, what is "seasoned" wood, and how to match different species to different meats.

[craigluhr]

In Central Texas, we predominantly use Post Oak for beef. Pecan is lovely for fish, chicken, and pork.

[FirstAce]

Here in the southwest USA we use mesquite & live oak. if you ever get a chance to try mesquite you wont be disappointed.

[philgoesracing]

Coral tree apparently is nice to use. I've got some freshly cut so will be keen to try it out in a year or 2.

[MeanLaQueefa]

I’ve used everything, from avocado wood, to grape vine. They all add unique aspects

[texmx]

Do yall use pecan in austrailia? Its one of my favorites and its abundant in Texas for smoking brisket.I also enjoy using Oak.

[lynnkramer]

If you live in a wine growing area, try using vine trimmings to create smoke during cooking. Different vine varieties create various flavors and most are great, especially with white meats.

[TexasStyleCuisine]

Good information enjoyed hearing opinions from Australia thanks for posting.

[stizan]

I use alot of apple and peach because I cut down an apple and a peach tree at my grandfathers house and my cabin. I have 2 different kinds of apple wood and they have different flavor. I like the crab apple over the macintosh. The local pool recently cut a big white oak and I took a bunch of that. Oak is awesome for chicken and pork. I use both apple and oak for my pulled pork.

[soundknight]

Ironbark kills cattle in the NT (they eat the bark and leaves). Is it safe to cook with?

[ColKorn]

Here in Southern US green hickory is used as it produces the longest lasting coals and best flavor.

[RichGrueber]

It’s great to get an Aussie spin in things.

[petersnare]

Another great BBQ video. Must try smoking with some Ironbark wood. I already use the fruit woods. Keep up the how to videos

[MrTbsfan]

I think mesquite and pecan have the best flavor. I've tried oak a few times and was disappointed. I've also tried different flavors of smoking chips and don't taste a difference. Just my preference I guess. Oh btw, you're gorgeous Jess Pryles!

[awalk]

Just out of curiosity, has anyone, Jess or otherwise, ever experimented with citrus woods?

[iloveconcrete]

Pecan and Hickory chunks
50/50 Kingsford and lump

[leocastrillo]

I'd use Hickory and pecan for my ribs plus no offense but I think Americans mastered the art of BBQ

[MainMan]

Hickory is too strong for pork in my opinion, I use an apple/pecan 50/50 mix for pork.

[RIHANA]

You have dry wood and green wood, If I cut a live tree today the wood would be green wood

[Haramyst]

Clicked for the smokin' hot woman; stayed for the hot smokin' wood!

[elmerolion]

Mesquite and hickory or oak is king in Texas