Rules of Using Woods for Smoking Meat
As a general rule of thumb, “heavier” hardwoods like oak are great for smoking meats like beef and pork. Use “lighter” hardwoods like alder, maple, fruit and nut-bearing woods for smoking “lighter” meats like poultry and fish. Mixed woods is a method often used where silver birch is used to heat and then towards the end of cooking a smoky wood like olive is added to infuse the flavor.
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