As an enthusiast getting ready to dive deeper into the art of smoking with my Weber Smokey Mountain, I’m exploring various hardwoods readily available here in the UK. Many traditional smoking woods originate from North America, but I want to experiment with locally sourced, natural, untreated options ideal for beef and pork. Here’s my shortlist of promising UK woods I’ll be trying out soon:

Oak

Oak is widely praised for its classic, medium-strength smoke that’s strong enough for hearty meats like brisket or pork shoulder, yet subtle enough to avoid overpowering. I’m particularly intrigued by the idea of using whisky oak barrel chunks to add complexity to the smoke profile.

Beech

Known for producing a mild, nutty smoke, beech sounds ideal for gently smoking pork ribs, sausages, or bacon. Its subtlety might also be a perfect pairing when I’m looking for a less intense smoky flavour on beef.

Sweet Chestnut

Sweet chestnut promises a unique, sweet-nutty smoke flavour that’s stronger than fruitwoods but milder than oak or hickory. This wood seems perfect for pork belly or beef roasts, where its gentle sweetness could beautifully complement the meat’s richness.

Birch

Birch wood, especially silver birch, offers a mild, slightly sweet smoke. I’m curious how its quick-burning nature will work during shorter smokes, potentially pairing well with pork ribs or tenderloin.

Hazel

Hazel intrigues me with its rich, sweet aroma, described as similar to birch but slightly stronger. Given its fast-burning nature, it might be perfect for shorter cooks or as a complementary smoke wood alongside oak.

Fruitwoods (Apple & Cherry)

Fruitwoods like apple and cherry are classics for smoking pork. Their gentle sweetness and fruity notes are especially appealing for ribs or pulled pork. Cherry, in particular, interests me for the appealing reddish hue it imparts to smoked meats.

Hickory

Though not native to the UK, hickory is a staple smoking wood that’s readily available here. Its strong, bacon-like flavour makes it ideal for bold smokes on pork ribs or brisket. I’ll probably experiment first by mixing it with oak to balance its intensity.

Pecan

Another imported option, pecan, provides a sweet, nutty smoke that’s less aggressive than hickory. It sounds ideal for achieving rich, aromatic smoke flavours with beef brisket or pork shoulder.

Next Steps

As I fire up my Weber Smokey Mountain, I’ll be carefully noting each wood’s flavour profile, burn rate, and how it pairs with my favourite rubs and sauces. Stay tuned—I’ll share my experiences and findings soon!

Have you explored any of these woods? I’d love to hear your thoughts and suggestions!