Post oak is the most common wood used for cooking and heat in Texas. It is not readily available in Houston but is everywhere in central Texas.  It has a mild flavor that does not overpower the meat - whether poultry, beef, or sausage.  This is a lighter, sweeter smoke that is suitable for long cook-times.  Since post oak is mild and burns slightly slower than other woods, it is also the most commonly used wood for fireplaces.  Post oak puts good bark on the meat without adding too much temperature. Post oak has mild vanilla flavors and is perfect by itself or in combo with other woods.

Live oak is slightly denser than post oak, but it is milder than post oak. When properly seasoned it imparts a mild smoky flavor. Because of this it is very popular with pizza restaurants. When smoking it won’t overpower your meat due to it mild flavor.

Red oak has more stronger flavors than post oak and burns about the same rate and heat as post oak. The younger the red oak the stronger the flavor. Red oak makes excellent coals and is great for outdoor cooking or fires.

Pecan is milder but creates a lot of smoke. It is a sweet wood that is good with beef and sausage. It can be used with poultry and is often mixed with post oak for poultry. It is easy to catch fire.

Hickory is an ideal fuel for producing heat. It doesn’t pop much and burns hotter than other woods. That is one reason why it has been the first choice in providing heat. Hickory produces a flavor that is strong and unlike any other flavor. It is great for bacon, pork or brisket. It makes perfect coals and gives off heat after the wood is burned.

Mesquite imparts a delicious and distinctive and amazing flavor unlike any other wood. It is a very strong flavor typically used for fajitas. It also leaves good coals. It burns very hot - almost as hot as hickory. Mesquite gives a really good smoke ring.

Cherry firewood is a popular choice for smoking because it adds a mild, fruity, and slightly sweet flavor to food.

Piñon, a dense, slow-growing hardwood pine from the mountains of the southwest United States, is a popular choice for fireplaces and chimineas because it burns longer than other softwoods, produces good heat, and has a pleasant aroma.