Quick Answer
The most common types of wood used for smoking chicken are fruit woods like apple, cherry, pecan, and hickory. These provide a milder, sweeter smoke flavor that complements the delicate flavor of chicken. Woods like mesquite and oak have a heavier smoke taste and are better suited to red meats. Ultimately, the choice comes down to personal preference. Many pitmasters recommend using a blend of two or more woods to achieve the ideal balance of smoky flavor.
Choosing the Right Wood for Chicken
When it comes to smoking chicken, the right wood can make all the difference. Here are some tips on choosing wood for the best results:
Fruit Woods
Fruit woods like apple, cherry, peach, and pecan are excellent options for smoking chicken. They impart a lighter, sweeter smoke that perfectly complements the mild flavor of chicken without overpowering it. These are milder woods that provide just the right kiss of smoke.
Nut Woods
Hickory is the most popular nut wood used for smoking. It lends a strong, bacon-like smoky flavor that stands up well to chicken. Other nut woods like pecan and walnut have a slightly sweeter, more subtle smoke taste.
Avoid Heavy Smoke Woods
Woods like mesquite, oak, and alder produce a much heavier smoke flavor that can easily overwhelm the delicate white meat of chicken. They are better suited to beef and other red meats that can handle the robust smoke.
Blends are Best
Many pitmasters recommend using a blend of two or more complementary woods. Apple or cherry wood paired with a little hickory or pecan is a classic combination. The fruit wood provides the milder smoke, while the nut wood adds a touch more hearty flavor.
Wood Chunks vs. Chips
Wood chunks give off smoke for longer periods, providing a more consistent smoked flavor. Chips burn hotter and faster, producing more concentrated smoke in shorter bursts. Combining chunks and chips is a good way to get both effects.
How to Prepare and Use Smoking Wood
Properly preparing and using wood chunks or chips is key to infusing food with delicious smoky flavor:
Selection
Look for varieties of wood appropriate for smoking. Avoid resinous woods like pine which can impart a bitter taste. Purchase wood chunks or chips specifically labeled for smoking.
Storage
Store wood chunks and chips in a cool, dry place away from direct sunlight before use. Soak wood chips in water for 30 minutes before smoking to slow combustion.
Quantity
Use about 2 cups of wood chips or 2-3 medium wood chunks per hour of smoking time. Adding too much wood can make foods taste bitter.
Placement
Place wood chips or chunks directly on hot coals, or in a smoker box or foil pouch with slits to allow smoke release. Ensure even exposure to smoke by regularly rotating food.
Types of Wood for Smoking Chicken
Here is a more in-depth look at the best wood varieties for smoking chicken:
Apple
Imparts a sweet, fruity smoke flavor. Especially nice with chicken, pork, and lighter meats. Also gives a pretty smoke color.
Cherry
Provides a slightly tart, sweet smoke taste. Works well with chicken, turkey, and fish. Popular wood for smoking.
Pecan
Has a nutty, bold smoke profile. Particularly good for smoking chicken and wild game birds. Also used for red meats.
Hickory
The classic BBQ wood. Imparts a strong, smoky bacon-like flavor that’s ideal for chicken and pork. Pairs well with many meats.
Maple
Adds a woodsy, earthy sweetness. Provides an excellent complement to the mild flavors of poultry and seafood.
Alder
Has a delicate, sweet smoke taste. Most often used for smoking fish but also nice with chicken or turkey.
Peach
Gives off a mild, fruity smoke. Works well for smoking lighter meats like chicken and imparts a unique fruit infusion.
| Wood Type | Flavor Profile | Best Suited For |
|---|---|---|
| Apple | Sweet, fruity | Chicken, pork, fish |
| Cherry | Tart, sweet | Chicken, turkey, fish |
| Pecan | Nutty, bold | Chicken, game birds, red meat |
| Hickory | Bacon-like, robust | Chicken, pork, red meat |
| Maple | Earthy, sweet | Poultry, seafood |
Tips for Smoking Chicken
Follow these best practices for mouthwatering smoked chicken every time:
- Brine chicken first to keep it incredibly moist during smoking.
- Smoke chicken between 225-275°F using indirect heat to ensure even cooking.
- Target an internal temperature of 165°F in the thickest part of the breast.
- Use a water pan in your smoker to help regulate temperature.
- Allow chicken to rest for 10-15 minutes before carving for juiciness.
- Apply a flavorful dry rub under and on the skin before smoking.
- Use a meat thermometer for perfect doneness – juice should run clear.
- Try placing chicken on a rack over a drip pan to maximize smoke exposure.
Conclusion
When smoking chicken, use mild, fruity woods like apple, cherry, and pecan to complement the delicate flavor. Nut woods like hickory will provide a bolder smoke. Combining woods is ideal for balance. Allow 1-2 hours for smoking chicken. Look for an internal temperature of 165°F. Resting before carving and brining are keys to juicy, tender results. With the right wood selection and technique, you can achieve amazing smoked chicken full of flavor.