Woodflame USA

The Wood Advantage

A taste experience that is as varied as the natural essences provided by wood. This is "slow food" fast with full flavor one-step cooking. You can grill, barbecue, stir-fry, boil, heat flavoring (with beer, wine or broth), smoke, roast and blackening.

There are over 25 types of wood available each with it's unique amazing flavor. Your wood selection, either one type or a combination, can be soaked in wine, beer or a broth for an outstanding culinary treat. You will definitely want to experiment with different types of wood try the oak, hickory, maple, alder, apple, pecan....see wood list for secrets.

There are dozens of aromatic Herb's and Spices that can be used in a very unique fashion. Collector trays and heat shields under the grill ensure that Woodflame barbecues provide excellent cooking control by eliminating flare-up from dripping fat.

BBQ -200>250°F
Grilling -400>600°F
Searing - 800>1000°F
Blackening -1000>2000°F
The temperature response rate is within seconds, it is practically instant.

Nothing compares with our childhood memories of great dinners slowly cooked over a wood fire. During those irreplaceable experiences the secret enchantment came from the wood flavors infused into everything around you. Most of all, your food.

Wood Flavor Chart

Wood Type	Characteristics	Use With
Alder	Very delicate with a hint of sweetness. Serve chutney made from the same fruit to accentuate the flavor even more.	Good with fish, pork, poultry,and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon.
Almond	A nutty and sweet smoke flavour, light ash.	Good with all meats.
Apple	Slightly sweet but denser, fruity smoke flavour. Serve chutney made from the same fruit to accentuate the flavor even more.	Beef, poultry, game birds, pork (particularly ham).
Apricot	The flavour is milder and sweeter than Hickory. Serve chutney made from the same fruit to accentuate the flavor even more.	Good with most meats.
Ash	Fast burner, light but distinctive flavour.	Good with fish and red meats.
Birch	Medium hard wood with a flavour similar to maple.	Good with pork and poultry.
Cherry	Slightly sweet, fruity smoke flavour. Serve chutney made from the same fruit to accentuate the flavor even more.	Good with all meats.
Chestnut	Slightly sweet nutty smoke flavour, plentiful in the UK	Good with most meats.
Grape vines	Aromatic, similar to fruit wood.	Good with most meats.
Hickory	Pungent, smoky, bacon-like flavour. The most common wood used.	Good for smoking all meats, especially pork and ribs.
Jack Daniel's	Made from Jack Daniel's barrels. Adds a distinctive flavor to beef and poultry. Made from 100% Jack Daniel's Oak Aging Barrels. Upon completion of the aging process the barrels are hand selected for recycling into wood smoking chips.	Good for smoking all meats, especially pork and ribs.
Lemon	Medium smoke flavour with a hint of fruitiness. Serve chutney made from the same fruit to accentuate the flavor even more.	Excellent with beef, pork and poultry.
Lilac	Very light, subtle with a hint of floral.	Good with seafood and lamb.
Maple	Mildly smoky, somewhat sweet flavour. Maple chips add a sweet, subtle flavor that enhances the flavor of poultry and game birds. Smoke a pork roast with them for a sensational taste experience.	Good with pork, poultry, cheese, vegetables and small game birds.
Mesquite	Strong earthy flavour. One of the most popular woods in the country, mesquite is a scrubby tree that grows wild in the Southwest. Sweeter and more delicate than hickory, it's a perfect complement to richly flavored meats such as steak, duck or lamb.	Good with most meats, especially beef and most vegetables.
Mulberry	The smell is sweet and reminds one of apple. Serve chutney made from the same fruit to accentuate the flavor even more.	Beef, poultry,game birds, pork (particularly ham).
Nectarine	The flavour is milder and sweeter than hickory. Serve chutney made from the same fruit to accentuate the flavor even more.	Good on most meats.
Oak(White)	One of the most popular wood's, heavy smoke flavour.	Good with red meat, pork, fish and heavy game.
Olive	The smoke favour is similar to mesquite, but distinctly lighter.	Delicious with poultry.
Orange	Medium smoke flavour with a hint of fruitiness.	Excellent with beef, pork and poultry.
Peach	Slightly sweet, woodsy flavour.	Good with most meats.
Pear	Slightly sweet, woodsy flavour.	Poultry, game birds and pork.
Pecan	Similar to hickory, but not as strong. Try smoking with the shells as well. Pecan is the best for that beautiful golden-brown turkey. Try it with other poultry products, game birds and pork - for that delicate pecan flavor!!	Good for most needs.
Plum/Prune	The flavour is milder and sweeter than hickory	Good with most meats.
Walnut(English)	Very heavy smoke flavour, usually mixed with lighter woods like pecan or apple. Can be bitter if used alone.