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What is the best wood for grilling on a Santa Maria, Argentine, and Gaucho Style barbecue?

Oak:

My favorite wood to use on my grill. Oak wood is one of the most popular woods used for grilling. It burns clean and provides a consistent, high heat with a sweet profile that is perfect for cooking red meat, poultry, and pork. Oak also produces a flavorful smoke that adds a delicious dimension to your dishes. Santa Maria Argentine and Gaucho Style Grills are ideal for cooking with oak wood. If you’re looking for a versatile hardwood that will give your food amazing flavor, oak is the way to go! Coastal live oak is the staple choice among native Santa Maria BBQ enthusiast.

Hickory:

Hickory is a great choice of wood for grilling, as it imparts a bold bacon flavor to the meat. It can be burned alongside milder hardwoods to even out the flavor. Hickory is also known as the “King” of smoking woods. It can be used on all types of meats, but it is especially well-suited for pork and wild game. Hickory provides great long-lasting heat, making it ideal for grilling on a Santa Maria or Argentine grill.

Pecan:

If you want to impart a subtle hickory bacon flavor to your dishes, pecan is the way to go. The smoke is mild and won’t overpower the other flavors in your dish. Pecan also imparts a nutty flavor and aroma, making it a great choice for poultry, pork ribs, and pork butt. However, because it doesn’t burn as hot as other hardwoods, it’s best to use it in combination with other woods for smoking.

Cherry:

If you want to impart a subtle hickory bacon flavor to your dishes, pecan is the way to go. The smoke is mild and won’t overpower the other flavors in your dish. Pecan also imparts a nutty flavor and aroma, making it a great choice for poultry, pork ribs, and pork butt. However, because it doesn’t burn as hot as other hardwoods, it’s best to use it in combination with other woods for smoking.

Mesquite:

Mesquite wood is the most abundant wood in Texas, and it has a very aggressive taste. This wood is best suited for red meats. If you use it as the sole source of heat, the dish will have a sharp and bitter taste, so it’s best to pair it with other hardwoods, including fruit woods. Mesquite burns hot and fast.