Smoking chicken is a great way to add flavor and tenderness to a meal, but it’s important to choose the right wood to achieve the desired flavor and texture. Different types of wood will impart different flavors, so it’s important to choose the right wood for the type of chicken you’re smoking.
Oak is one of the most popular woods for smoking chicken. It has a mild, slightly sweet flavor that complements the flavor of chicken nicely. The smoke from oak imparts a subtle flavor and can be used to smoke all types of chicken. It’s also one of the most common woods used in commercial smokers.
Applewood is another popular option for smoking chicken. It has a sweet and fruity flavor that pairs well with chicken. The smoke from Applewood has a pleasant aroma that lingers long after the chicken is done cooking. Applewood is best used for smoking lighter meats like chicken breasts or wings.
Hickory is a good option for smoking dark meats like chicken thighs or drumsticks. It has a strong, smoky flavor that pairs well with the bold flavor of dark meats. The smoke from hickory is quite pungent, so it’s important.
But my personal favorite? I’m a big fan of pecan wood. In the North Texas area, it’s easy to find, has great flavor and normally burns at a perfect temperature.