Smoking Meats for Jerky

What type of wood and pellets are best for smoking meats?

The choice of wood or pellets for smoking meat depends on personal preference and the flavor profile you want to achieve. Different types of wood impart distinct flavors to the meat during the smoking process.

Pellets also require a special smoker, where wood can be used in any type of smoker or smokehouse.

Here are some popular options for smoking using wood and pellets. The added benefit to this list is it’s not limited to jerky. You can use the same principles for smoking any meat.

Stack of firewood for smoking meats.
Photo by Pietro De Grandi

Smoking Woods

  1. Hickory
    • Flavor: Strong, hearty, and slightly sweet.
    • Best for: Pork (especially ribs and bacon) and beef.
  2. Mesquite
    • Flavor: Intense and earthy with a strong, distinctive aroma.
    • Best for: Beef, especially brisket.
  3. Apple
    • Flavor: Sweet and fruity.
    • Best for: Poultry (chicken and turkey), pork, and game birds.
  4. Cherry
    • Flavor: Sweet and mild with a hint of tartness.
    • Best for: Pork, poultry, and beef.
  5. Maple
    • Flavor: Sweet and light.
    • Best for: Poultry, ham, and vegetables.
  6. Oak
    • Flavor: Mild and versatile.
    • Best for: Beef, pork, and game meats. Often used as a base wood.
  7. Pecan
    • Flavor: Mild, with a slightly sweet and nutty undertone.
    • Best for: Pork and poultry.
  8. Alder
    • Flavor: Mild and slightly sweet.
    • Best for: Fish and poultry.
Photo of a pile of wood pellets for smoking meats.
Pellets for Smoking
Image by Racool Studio

Smoking Pellets

  1. Traeger Signature Blend (Hickory, Maple, and Cherry)
    • Flavor: Balanced and versatile.
    • Best for: All-purpose, suitable for various meats.
  2. Lumberjack 100% Hickory Pellets
    • Flavor: Strong, traditional hickory flavor.
    • Best for: Pork and beef.
  3. CookinPellets Perfect Mix (Hickory, Cherry, Hard Maple, Apple)
    • Flavor: Well-rounded, sweet, and smoky.
    • Best for: All-purpose, suitable for various meats.
  4. BBQr’s Delight Jack Daniel’s Smoking Pellets
    • Flavor: Infused with the flavor of Jack Daniel’s whiskey.
    • Best for: Beef, pork, and poultry.
  5. Green Mountain Grills Premium Fruitwood Blend
    • Flavor: A mix of apple, cherry, and maple.
    • Best for: Pork, poultry, and fish.
  6. Pit Boss Competition Blend Pellets (Maple, Hickory, Cherry)
    • Flavor: Balanced with sweet and smoky notes.
    • Best for: All-purpose, suitable for various meats.
  7. Camp Chef Competition Blend Pellets (Maple, Hickory, Cherry)
    • Flavor: Sweet and smoky combination.
    • Best for: All-purpose, suitable for various meats.
  8. Bear Mountain BBQ Gourmet Blend Pellets (Cherry, Hickory, Maple)
    • Flavor: A well-balanced blend with a hint of sweetness.
    • Best for: All-purpose, suitable for various meats.

Best Practices

When using wood chips or pellets, it’s important to soak them in water for about 30 minutes before smoking. This helps create smoke rather than immediate combustion. Additionally, moderation is key.

How Much Smoke?

Too much smoke can overpower the meat, so start with a moderate amount and adjust based on your taste preferences.

One company out of Texas made a double-smoked, cold-smoked beef jerky. The smoke flavor was all-natural, but it was quite overpowering. I liked it, but not everyone did. If I remember correctly, it was made from brisket with a slightly moist end result with a good chew. I tell you this story as the amount of smoke used on meat can certainly make a difference in the overall flavor.

Game Meat

All the wood and pellet recommendations above that say beef, for the most part, can also be used for venison and buffalo.

Related Topics That May Interest You

Dehydrating Meat for Jerky

Tasty Venison – Smoke that game meat. Recipes.

Homemade Beef Jerky – Recipes for beef and buffalo.