One of the important steps of any cook is pairing the correct smoke flavour profile with your proteins. Even the juiciest luscious meats can be ruined by an overly heavy smokey taste. Alternatively your expectations of a nicely smoked meal can be dealt a savage blow using a timber that is too mild or subtle in flavour and end up with a protein has little to no smoke taste. There is no "Best smoking timber" but there are some recommendations of meat/wood combinations that has stood the test of time. There are also some timbers that seem to work well on any meat such as ironbark and cherry. A general rule is stronger red meats pair best with heavier stronger hardwoods while white meats enjoy a lighter milder smoke such as a fruit wood.
An enjoyable part of barbecuing is experimenting and a great experiment you can do is to mix n match different timbers to create a new flavour profile, for example take a strong timber such as hickory and mix it with a milder timber such as apple to mellow the flavour a little.
**Always avoid resinous softwoods such as pine, cedar, eucalyptus, fir, spruce, cypress, sycamore, it's also recommended not to use mango****
|Works but may be too mild for some people|
|Red Gum||Strong-Full Flavour|