Here’s why these firewoods are excellent choices for cooking:

🔥 Almond

  • Why it's good: Burns hot, clean, and long.

  • Flavor: Mild, sweet, and nutty.

  • Best for: Smoking meats, BBQ, grilling – especially beef, pork, and poultry.

🍒 Cherry

  • Why it's good: Burns at medium heat with good smoke control.

  • Flavor: Sweet, fruity, and lightly smoky.

  • Best for: Pork, poultry, fish, and wild game. Adds a golden color to meats.

🌰 Walnut

  • Why it's good: Dense and slow-burning.

  • Flavor: Strong, earthy, and bold.

  • Best for: Red meats and game. Use in moderation or mix with milder woods.

🟤 Pistachio

  • Why it's good: Clean-burning with high heat.

  • Flavor: Nutty, rich, and slightly sweet.

  • Best for: Poultry, vegetables, lamb, and exotic meats. Offers a unique flavor.

🍑 Peach

  • Why it's good: Burns clean with mild smoke.

  • Flavor: Sweet and fruity.

  • Best for: Poultry, pork, and fish. Great for smoking lighter meats.

🤍 White Oak

  • Why it's good: Long-lasting burn and consistent heat.

  • Flavor: Mild, smoky, and versatile.

  • Best for: All meats – especially brisket, ribs, and sausages. A staple in BBQ.

🔴 Red Oak

  • Why it's good: Hot-burning and reliable.

  • Flavor: Stronger than white oak, slightly bitter if overused.

  • Best for: Beef, pork, and lamb. Best mixed with other woods for balance.

These firewoods are all hardwoods, ideal for cooking because they burn hot, produce flavorful smoke, and create clean coals without sap or excessive creosote.