What kind of hardwood is used for cooking?

Hickory wood is highly valued for cooking, particularly in barbecue and smoking due to its distinct and robust flavor. When used as a cooking wood, hickory imparts a strong, smoky taste that enhances the richness of meats, making it a favorite among grill masters and those who enjoy slow cooking methods. This quality makes it especially suitable for smoking items like brisket, ribs, and pork shoulder, where deep flavor is desired.

While oak is also a good choice for cooking due to its moderate flavor and versatility, and cherry wood can impart a sweet and fruity flavor that complements various meats, hickory stands out for its intense flavor profile. Pine, on the other hand, is not typically used for cooking because it contains resins that can produce undesirable flavors and harmful smoke when burned. Thus, hickory is the most recognized and preferred hardwood for achieving a rich smoky flavor in grilled and smoked dishes.