Imagine cooking, grilling, smoking your food with bourbon-infused wood. Now you can.
American White Oak
This is the oak used to make whiskey barrels, it’s a classic smoke wood. Pairs well with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our apple and black cherry, but lighter than hickory. Mixing oak with any of these three woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.
Like Apple, this wood is sweet and very fruity. Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, pork and lamb. One of our favorites with chicken. It can be mixed with American Oak and Apple. Our Bourbon finished with Black Cherry has already won 17 Medals at competitions around the world, it’s one of our best.
Maple has a mellow, sweet aroma and imparts a mild smoke flavor. The wood is dense in weight and has a light color. We char this wood for our bourbon and recommend it for poultry and vegetables.
Hickory is the most popular smoke wood used in barbecue. It packs a strong punch that goes well with large cuts of beef and pork (especially ribs). Because it can be overwhelming for poultry, fish and vegetables, we recommend using fewer BRICX, or mixing with American Oak or Apple. Another Bourbon Gold Medal winner, decidedly different than traditional whiskey.