Fayetteville Observer: Best BBQ Wood? Six Pitmasters Share Their Choices

Here’s what you need to make some of the greatest barbecue: a good hog, lots of smoke, and some great wood. Each region has its own special flavor because we use what trees grow around us.

Our pals at The Fayetteville Observer recently rounded up some pitmasters preferred smokin’ wood and we were happy to share what we thought worked best for genuine NC BBQ.

“We use predominantly Oak, with a little Hickory mixed in. But it’s about 98% Oak. What you'll find is that most people use wood that is native to their area.

With my situation, changing the wood would change the flavor of the product. So, for all the old school places that have been there for multiple generations, they are using the same wood as the generations before them. And while wood impacts the flavor, it also depends on the cooking method. The cooking method has just as much to do with the flavor as the wood does.”

CLICK HERE TO LEARN MORE ABOUT HOW GREAT PITMASTERS SMOKE THEIR HOGS