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HOW TO MAXIMIZE FLAVOUR WITH YOUR SMOKER

Now that you’ve got a smoker, let’s talk about the various kinds of woods you can pair with your food.

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Oak

Oak has a medium to deep flavour. It's great for beef, turkey and sausages. This is a classic from Texas.

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Hickory

Hickory is the Goldilocks of wood. It’s really versatile. It’s great for fish and chicken, but especially pork.

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Mesquite

Mesquite is the most intense wood. It’s bold. It’s great with chicken, ribs and lamb.

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Whiskey oak

Whiskey oak is a really unique, rich wood. It’s great with lamb and chicken.

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Applewood

Applewood is a classic Canadian flavour. It’s delicate and sweet, perfect for fish and turkey.

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Cherrywood

Cherrywood has a great rounded flavour. Great for slow cooking large cuts of meat, especially beef or lamb.

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Maplewood

Maplewood is a really delicate wood. Great for all white meats and fish.

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