What Is The Best Wood For Smoking Pork Shoulder?

There are many types of wood used for smoking pork. So just what is the best wood for smoking pork shoulder or other pork cuts?

There are several types of wood that can be used for smoking pork. Peach, apple, and maple wood all produce a moderate level of smoke.

Some of the best are Hickory, Pecan, and Orange. Which one is right for you? Read on to find out! And don’t forget to use a meat thermometer! A good one will read 150 degrees or above. If it’s lower, you can try a different wood. But make sure to follow the directions of the smoker carefully.

Pecan wood

Unlike apple wood, which is associated with pork, pecan wood lends a mellow, sweet flavor to your smoked meat. This is a great wood to use when smoking any cut of pork, but it pairs well with citrusy and bacon-wrapped foods. In addition to being a great wood to pair with pork, pecan also makes a great barbecue sauce. You should always try pecan wood before switching to apple or maple.

Hickory wood

Aside from Hickory wood, other varieties of fruit wood are also ideal for smoking pork. While they are not as robust as oak and hickory, they still impart a rich and mellow flavor to the meat. Peach wood, for example, is a staple of Southern BBQ and has a mild, sweet flavor that complements fruit-based sauces.


If you’re looking for a flavor that’s less acidic and more floral, try peach wood.

While hickory produces the strongest flavors, peach gives a milder flavor. It works well with pork, chicken, and even fish. Peach adds a unique floral note to your finished meat. It’s an excellent choice for smoking any kind of meat, from pork to chicken.

Peach wood is a popular choice among pit masters, thanks to its floral flavor and full-bodied texture. This wood does not impart an overly bitter or acidic taste, making it an excellent choice for smoking dark meats. Peach wood is also great for smoking ham and bacon. It has a floral note, but is not too acidic to mask sauces. Whether you’re smoking a pork shoulder or a whole chicken, peach wood lends a fruity flavor to the meat.


The most common and best-tasting wood to smoke pork shoulder is oak, but orange wood also has its merits.

While you can use orange wood by itself or mix it with other types, the sweet flavor of orange wood makes a great complement to other kinds of wood. While it can be expensive to purchase orange wood outside of the Southern U.S., it’s worth the effort to taste the difference it can make to your pork. Orangewood pairs well with white meats such as pork or poultry, and is best paired with citrus marinades.

The citrus flavor of the orange tree will infuse deep into the meat as it smokes. Orange wood’s delicate flavor also complements traditional pork cuts, such as chuck, loin, and shoulder. And with the versatility of peach and orange woods, orange can be used in both slow and fast-cooking processes.

Cherry wood

If you’re thinking about trying your hand at smoking pork, cherry wood might be a great choice. While cherry wood’s flavor isn’t as strong as apple’s, it’s sweet and mild. Cherry wood also creates the deepest smoke rings, making it an excellent choice for pork and poultry smokers. This wood is popular among competition BBQ cooks, as it can complement both beef and pork flavors.


If you love the taste of smoked meat, then you should consider using Oak wood for smoking pork. Its sweet and smoky flavor will enhance your pulled pork, ham, ribs, and shoulder. Oakwood imparts a range of flavor to your pork, and it is versatile and safe for smoking. But you should also keep in mind that there are other types of wood available, such as mesquite, which is a bit harsh for smoking pork.

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