Which smoking wood goes with which dish?

Flavor starts with the right smoke

Which smoking wood suits your dish?

From soft and fruity to robust and pronounced. Discover which smoking wood gives your meat, fish or vegetables exactly the right amount of character.

Four aromas. Endless possibilities.

Smoking wood is not fuel, but a flavor enhancer. The type of wood determines the aroma and size determine how quickly and for how long the smoke is released. With this guide, you can find the combination that suits your preparation.

Choose your smoke profile

Start with the dish and then determine how pronounced the smoky flavor may be present.

01 — SUBTLE

Apple

Light, fruity and slightly sweet. Apple supports the flavor of the dish without overpowering it.

Chicken Fish Pork Vegetables

02 — POWERFUL

Hickory

Deep, robust and classically American. Hickory is made for dishes that can take on a pronounced BBQ character.

Brisket Spareribs Beef Game

03 — SPICY

Olive

Mild, spicy and Mediterranean. Olive gives dishes a warm and refined smoky flavor.

Lamb Fish Chicken Vegetables

04 — FULL OF CHARACTER

Whiskey

Warm, refined and slightly sweet. Whiskey smoking wood adds a distinctive adds a layer of flavor to hearty and fatty dishes.

Beef Pulled pork Salmon Cheese

Smoking wood by dish

Use this table as a practical starting point. Then experiment with the amount of smoking wood to find your personal preference.

Dish	Best choice	Alternative	Advice
Chicken and poultry	Apple	Olive	Keep it light and fruity
Fish and shrimp	Apple	Olive	Use little smoking wood
Salmon	Whiskey	Apple	Warm and slightly sweet aroma
Pork	Hickory	Apple	Combine robust or fruity flavors
Spareribs	Hickory	Whiskey	Classic, powerful BBQ smoke
Brisket and beef	Hickory	Whiskey	Can handle a strong smoke
Lamb	Olive	Hickory	Spicy Mediterranean profile
Vegetables	Olive	Apple	Subtle smoking for balance
Cheese	Apple	Whiskey	Use a very small amount

Chips or chunks?

The type of wood determines the flavor. The size determines how quickly and for how long the flavor is released.

Fast and controlled

Smoking wood chips

Small wood chips that start smoking quickly. Ideal for fish, chicken, steaks, vegetables, and other short cooking sessions.

View smoking wood chips

Long and intense

Smoking wood chunks

Larger pieces of wood that produce smoke for a long time. The best choice for brisket, pulled pork, spareribs, and extended low & slow sessions.

View smoking wood chunks

Using smoking wood in three steps

Bring the kamado up to temperature

Light the charcoal and adjust the airflow until you have nearly reached the desired cooking temperature.

Add the smoking wood

Sprinkle chips over the glowing charcoal or distribute chunks between the charcoal for longer-lasting smoke.

Close the lid

Let the smoke circulate around the food. Keep the lid closed as much as possible for a stable temperature and even aroma.

Ready to add flavor?

View all smoking wood types or combine your choice with high-quality charcoal for stable and flavorful cooking.

View all smoking wood View charcoal

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