By Dave Lobeck
CNHI News Service

When looking at altering or improving the flavor of barbecue, most of us tend to focus on the obvious sources of flavors, such as rubs, sauces and mops. And it's no surprise. Every outdoor chef has his or her favorite, whether commercially purchased or made from scratch.

As you know, the definition of true barbecue is meat slowly cooked over coals that have been rendered down from wood. Or, you can use briquets in a kettle krill and sprinkle wood chips or small chunks of wood on the coals.

Either way, the flavor imparted into the meat from the wood coals and the low temperature (225 to 250 degrees Fahrenheit) is what makes barbecue “legit.”

In an earlier column, I discussed trying different things this season - different meats, different cooking techniques and unique side dishes. Consider expanding that thought to the woods you use when creating “legit” barbecue.

Here are some of the more popular woods and the taste characteristics they will add to your meat. I will list them alphabetically.

Alder: Used a lot in the northwest with salmon. Known for it's sweetness, and is great with pork as well.

Apple: This fruit wood is very mild, yet sweet. Great with anything that you are cooking. Can be
added to stronger woods to mellow them out a bit.

Cherry: Another sweet wood which imparts a dark color to your meet. Again, can be added to
stronger woods to smooth out the flavors.

Hickory: This is the primary wood of choice all over the country. Considered a stronger wood that is perfect to combine with the more mellow woods. Used when smoking hams. This is the wood I use 90 percent of the time. But be careful. Commercially purchased hickory chunks or chips can be harsh if too much is used.

Maple: I have never used this, but am told it is also very sweet, and will darken your meat, which is perfect for brisket.

Mesquite: Used primarily on beef. It can burn a bit hot, and is considered a strong flavor that can be tempered with a sweeter wood.

Oak: A bit milder than hickory. Burns clean, and is also a great wood to mix with the sweeter woods.

You may be able to find a local supply of these woods, or you can order them online. Experiment with the various woods and you will be pleasantly surprised how much you can alter the flavor of your barbecue.

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.