There’s no question that summer and barbecue go hand-in-hand. Deciding what to grill and how to grill it, however, isn’t as straightforward as you may think. Throwing some burgers or bratwursts on the grill and getting a quick, summery meal is delicious, but kicking things up a level by smoking your meat is when barbecue truly makes mouths water. As seasoned experts in the art of the grill, the talented crew at Dickey’s Barbecue Pit in Amelia, OH, knows the ins and outs of smoking meat.

They explain that there are several different elements to consider when choosing the type of wood to use for smoking meat. Depending on your choice, you’ll get a lighter or heavier smokiness, sometimes even infused with different flavors.

Fruit woods, such as apple, peach, and cherry, will lend a subtle, smoky flavor with a tinge of sweetness. This type can be used with a variety of meats, including lighter options such as chicken and fish. Birch is a step up from fruit woods and is paired well with heavier types of fish, such as salmon.

From there, hickory, maple, oak, and pecan woods are next up in terms of heaviness. These choices are well-suited to a wide variety of meats—especially pork—and will lend a distinct, smoky flavor to your choice of barbecue fare.

The heaviest type of wood in terms of flavor is mesquite. Mesquite should be used sparingly, as it can quickly overwhelm the meat and ruin the experience. It’s best used in small amounts and combined with other additions to achieve a good balance of flavors.

Now that you know the basics of different wood types for smoking your barbecue, you’re good to go! But when you don’t feel like cooking at home, head on over to Dickey’s Barbecue Pit in Amelia, OH. With a huge variety of slow-smoked, authentic, Texas-style meat, you can experience the most delicious barbecue without lighting a single coal. For more information, call (513) 802-2700 or visit their website today.