Welcome to the wild and smoky world of BBQ -please always keep your arms and legs inside the vehicle, but feel free to use as much flash photography as you like -we’re vain like that!
If you’re new to smoking food, congrats! You’ve officially crossed into the realm of folks who spend more time debating wood flavors and types of charcoal than most people spend picking out cars. Here at Those Florida Guys, we know a thing or two about doing BBQ right—so sit back, grab a sweet tea, and let’s talk about the only logs you should ever invite to your cookout.
Strong: The Unflinching Bouncer
Hickory
Hickory is the classic, go-big-or-go-home wood. It’s bold, smoky, and loves red meat like Florida loves flip-flops. Throw it on beef, pork, or poultry for that rich, savory flavor—just don’t go overboard or you’ll be gnawing on what tastes like a fireplace log. Pro tip: Great for impressing guests and scaring away mosquitos.
Mesquite
Feeling dangerous? Mesquite is the wild child of the smoking world. It’s earthy, punchy, and has a peppery attitude. It’s perfect for beef, pork, and Texas-sized briskets. But mesquite is strong—like “I once arm-wrestled an alligator” strong—so use it wisely or blend with milder woods unless you want your food to taste like a campfire exploded.
Walnut
If you want to get fancy, try walnut. It’s dense, sweet, and perfect for beef, lamb, and even smoked cheese (look at you, getting gourmet). But be warned: on its own, walnut can be a bit much, like that uncle who won’t leave the party. Mix it with something milder for best results.
Medium: The Neighbor Who Waves at Everyone
Oak
Can’t decide what wood to use? Start with oak. Oak is the friendly neighbor of smoking woods—plays well with almost everything. Medium-strong, super versatile, and a classic for brisket, pork, chicken, and game. If you mess up with oak, you probably left the lid open.
Pecan
Pecan brings a nutty, sweet vibe to the party. Think of it as hickory’s nicer, more laid-back cousin. Great with beef, pork, and game meats. Fantastic for ribs and roasts, and always happy to blend with other woods for extra flavor points.
Mild: The Grandma That Always Slides You Cash
Apple
Applewood is sweet, mild, and basically the wood equivalent of a Florida sunrise—perfect for poultry, pork, and wild game. If you’re just starting out, you can’t mess this up. It’s the ideal way to add fruity notes without overpowering your meat (or your guests).
Cherry
Want your BBQ to look as good as it tastes? Cherry brings a mild, fruity smoke and gives meat a gorgeous mahogany color. Use it with beef, pork, poultry, or mix it with hickory for a one-two flavor punch.
Maple
Maple is your ticket to sweet, subtle smoke. Works great with poultry, pork, and seafood. If you want your food to have just a kiss of sweetness—like the BBQ version of a Southern grandma—this is your go-to.
Peach
Peach wood is like the friend who always brings dessert—mild, sweet, and perfect for pork and chicken. If you like experimenting, try mixing peach and apple for a delicate, fruity twist.
Citrus
Smoking food with citrus wood—like orange, lemon, or grapefruit—delivers a lighter, slightly sweet smoke with hints of fresh fruit and a whisper of tang. It’s perfect for chicken, fish, pork, and even veggies—make sure the wood is very dry and seasoned to avoid bitter notes.
Wood Blending: Because Why Not?
The real secret? Mix and match your woods! Go full mad scientist. Combine hickory with cherry, oak with apple—there’s no wrong answer (unless you try pine; please don’t). Blending woods lets you build unique flavor profiles and keep things interesting every time you fire up the smoker.
Choosing the Right Wood for the Right Meat
- Big, fatty cuts (brisket, pork shoulder): They can handle strong woods like hickory or mesquite.
- Lighter meats (chicken, turkey, fish): Go mild—apple, maple, or cherry.
- Game meats: Pecan or oak will make ‘em shine.
- Cheese (yes, cheese!): Walnut or apple, but don’t tell your friends or you’ll be on charcuterie duty forever.
Tips From Those Florida Guys (Trust Us, We’ve Made Every Mistake)
- Use dry, seasoned wood. Wet wood = bad smoke = sad BBQ.
- Less is more. If your backyard looks like it’s on fire, you’ve overdone it.
- Blue smoke is your friend. White billowy smoke means your fire needs air. Don’t suffocate your coals—or your guests.
- Experiment! Write down what you like, what you hated, and what made your neighbors suspiciously interested in what you’re cooking.
A Note on Pellet Smokers
We aren’t judging -we love that pellet smokers have introduced millions of cooks to the wonderful world of smoking and made the art of cooking juicy, smokey meats more accessible! Wood pellets for pellet smokers come in just about every flavor under the sun—hickory, apple, cherry, oak, plumb, peach, pecan, you name it—so you can switch things up as easily as changing your socks. Just like using whole wood chunks, you can mix and match pellets to find your favorite smoky combo. The catch? Pellet smoke is the chill cousin at the BBQ: the flavor’s there, but it’s more of a polite suggestion than a rowdy takeover. So if you’re cooking on a pellet smoker or grill, look for that kiss-of-smoke goodness (instead of a smoke alarm serenade).
Don’t Overthink It
Remember, smoking food is about having fun, hanging out, and making something delicious for your friends and family. If you follow these tips (and maybe avoid setting off the smoke detector), you’ll be the talk of the neighborhood in no time. And if you really want to take your BBQ game up a notch, check out our legendary Those Florida Guys rubs and seasonings—handcrafted for flavor fanatics just like you!