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Go Back Wood used for grilling and smoking, Information
Firewood
Approximate BTU Content (dry)
1 pound of wood = 6,000 - 7,200 BTU
1 pounds of coal = 12,000 BTU
1 pound of fuel oil = 18,000 BTU
General Rule
1 cord of dry wood = 1 ton of coal = 200 gallons of fuel
oil
*140,000 BTU per gallon of fuel oil.
| Fuel
Required for Heat Equivalent to 1,000 Cubic Feet of Natural Gas |
| Fuel |
Amount
/ units |
| Natural gas |
1,000 cu feet |
| Butane gas |
10.2 gallons |
| Propane gas |
11.0 gallons |
| #2 Fuel oil |
6.7 gallons |
| Bituminous coal |
68 pounds |
| Hardwood (oak) dry |
1000 pounds |
BTU Comparison Table of various smoking woods
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Species |
BTUs (relative values) |
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Almond
|
23.5
|
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Peach and Plum
|
28 to 32.5
|
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Mesquite |
30.2 |
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Oak
|
36.5
|
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Pecan
|
22.5
|
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Hickory |
32.4 |
Smoking wood characteristics from the
Weber web site
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Wood Type
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Characteristics
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Good Food Matches
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Hickory
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Pungent, smoky, bacon-like flavor.
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Pork, chicken, beef, wild game, cheeses.
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Pecan
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Rich and more subtle than hickory, but similar in taste. Burns
cool, so ideal for very low heat smoking.
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Pork, chicken, lamb, fish, cheeses.
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Mesquite
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Sweeter, more delicate flavor than hickory. Tends to burn hot,
so use carefully.
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Most meats, especially beef. Most vegetables.
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Alder
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Delicate flavor that enhances lighter meats.
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Salmon, swordfish, sturgeon, other fish. Also good with chicken
and pork.
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Oak
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Forthright but pleasant flavor. Blends well with a variety of
textures and flavors.
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Beef (particularly brisket), poultry, pork.
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Maple
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Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs
for ham or bacon.
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Poultry, vegetables, ham.
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Cherry
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Slightly sweet, fruity smoke flavor.
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Poultry, game birds, pork.
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Apple
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Slightly sweet but denser, fruity smoke flavor.
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Beef, poultry, game birds, pork (particularly ham).
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Peach or Pear
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Slightly sweet, woodsy flavor.
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Poultry, game birds, pork.
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Grape vines
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Aromatic, similar to fruit woods.
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Turkey, chicken, beef.
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Wine barrel chips
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Wine and oak flavors. A flavorful novelty that smells wonderful,
too.
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Beef, turkey, chicken, cheeses.
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Seaweed
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Tangy and smoky flavors. (Wash and dry in sun before use.)
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Lobster, crab, shrimp, mussels, clams.
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Herbs & spices (bay leaves, rosemary, garlic, mint,
orange or lemon peels, whole nutmeg, cinnamon sticks, and others)
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Vary from spicy (bay leaves or garlic) to sweet (other seasonings),
delicate to mild. Generally, herbs and spices with higher oil
content will provide stronger flavoring. Soak branches and stems
in water before adding to fire. They burn quickly, so you may
need to replenish often.
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Vegetables, cheeses, and a variety of small pieces of meat (lighter
and thin-cut meats, fish steaks and fillets, and kabobs).
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