Sweet spicy flavor blended with a mild smoky edge.
Western Red Cedar is, above all, a wood of exceptional beauty
and durability. In its natural, unfinished state, it has
a richly textured, tactile grain combined with a palette
of warm, mellow tones ranging from light amber to deep honey
brown. No man-made material can duplicate the depth of cedar's
natural luster. It also remains subtly aromatic, and the
characteristic fragrance of cedar adds another dimension
to its universal appeal.
Excellent for all types of food; especially good with fish and vegetables
buttery flavor with a mild smoky layering.
Also known as Big Leaf or Pacific Coast Maple. Although maple
sugar can be obtained from the sap of this variety it is neither
as rich nor used as extensively as eastern maple to produce
sugar and syrup. It is pale pinkish-brown to almost white
in color; characterized by a close, fine grain, which is generally
straight, (but sometimes curly grained) with a relatively
Excellent for cheese; also wonderful with all other types of foods.
Robust smoke flavor coupled with a light vanilla
Western Alder is the wood traditionally used in the northwest
for smoking food. Because of its rich, pure smoke flavor
it is known as the ‘preferred wood’ for smoking.
Alder has a fine-close grain and is pale yellow to reddish
– brown in color.
Traditionally used in the Pacific Northwest to smoke salmon and other fish; also great with
vegetables, cheeses and pizza.
Rich smoky flavor with a mild bacon-like note.
Also known, as white or red heart hickory is a very hard and dense wood.
As a result is burns slowly, produces a lot
of heat and is best used for grilling and smoking. The aroma
of burning green hickory wood has long been used to give smoked
hams and cheeses their distinctive flavor. The sapwood of
hickory is white, tinged with fine brown lines while the heartwood
is pale to reddish brown. Both are course-textured
and the grain is fine, usually straight, but can be wavy.
Superb with meat, poultry, pizzas and breads.