Woods for Grilling

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MESQUITE: This wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or pecan wood. Mesquitei beans may also be used.
HICKORY: Known for a full, robust flavor. Often associated with Southern cooking, especially ham. Great with beef, chicken, pork, ribs or sausage.
APPLEWOOD: Imparts a more subtle smoke flavor. Use with pork, chicken or mild sausages like bratwurst.
CHERRYWOOD: Adds a smooth, lighter flavor. Goes well with lamb, vegetables, and duck.

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