Woods We Use
Prosopis glandulosa, velutina • Strong earthy flavor. Mesquite is a scrubby tree that grows wild in the Southwest. With a very distinct flavor sweeter and more delicate than hickory, it's a perfect complement to richly flavored meats such as steak, duck or lamb.
Influenced by Mesquite: housemade tortilla chips, Mexican corn, potato salad, 60 oz. Bistecca Alla Fiorentina, open fire paella, bulgogi beef, animal of the day, pit master fat, pistachios and chicken skin.
Carya illinoinensis • Similar to hickory (it's the same family of tree), but not as strong. Try smoking with the nutshells 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!!
Influenced by Pecan: pork ribs and pulled pork for ramen.
Carya texana • Even though this tree is only found in southern regions of the country, it is the most common and most popular hardwood used for smoking in the United States due to its pungent, smoky, bacon-like flavor. When meats are smoked with hickory they develop a redish color, or "red ring". Very commonly used for beef brisket and lamb.
Influenced by Hickory: smoked almonds, smoked artichokes, crispy potatoes, borracho beans, braised spelt, beef brisket, beef tenderloin, local acorn squash, sausage of the day, fancy mushrooms, game bird, and our most popular dish, the 16 hour smoked beef shin.
Quercus fusiformis, buckleyi • Oak is a common hardwood that imparts a mild to medium smoky flavor in meat. Barbecue enthusiasts largely consider oak one of the best staple smoking woods as it complements most meats, including beef, pork and chicken.
Influenced by Oak: marinated olives, white fish, red fish, bourbon & Coke pork "banh mi", charred okra, and beef ribs.