Cooking Wood

Hickory

Most common in the South. Provides a sweet to strong smoky flavor and can be used on all types of meat but is especially good for cuts of pork, ribs, briskets and thick cuts of beef.

Mesquite

A true Texas favorite. Strong, earthy flavor and burns very hot. Mostly used when cooking beef and burgers but also works well for pork, poultry, vegetables and fish.

Pecan

A mild version of Hickory and provides a slightly sweet and mild flavor. Can be used for all types of beef, brisket, ribs, pork, fish and game bird...Very versatile BBQ Wood.

Post Oak

One of the most common BBQ Woods. Commonly used as a fuel wood for
woodstoves and is also used in fireplaces. Provides a good mild flavor, smoke ring coloring and works well when combined with other woods, such as Hickory. Generates lasting coals for longer cooking. Known for such meats as beef, brisket, ribs, pork and fish.  But especially good for cooking chicken.

Red Oak

Bold flavor without overpowering food, darkens meat as it cooks. Generates good coals for long lasting cooking. Used for all types of beef, pork and fish.

*Each bag weighs approximately 55 lbs.