My brother John and I started Berry Bros Firewood in 1974 while we were both still attending Camelback High School in Phoenix and needless to say a lot has changed over the years. We sold Mesquite primarily for cooking and Oak or Pecan for firewood, Boy, were we ever clueless. There was no internet and I sure didn't read books on cooking wood (was there even such a thing???).
Over the years and literally hundreds of restaurants and chefs later, I have a much better understanding of wood used for cooking. I am glad for a forum such as this where some of this info can be shared for the benefit of many!!! Enough small talk, let's get down to business!
Any Nut bearing tree, any fruit bearing tree, and most trees with pods can have their wood used for cooking. Nothing is better than Nut wood (Hickory, Pecan, Almond, Pistachio, ETC.) for great flavor, clean burning and long lasting! (With the exception of Walnut, this can be too smoky!). The Fruit woods are similar (Apple, Peach, Cherry ETC), BUT, they don't burn as hot, last as long and have the strong flavor. (Great with seafood and cheeses). The trees with pods (Mesquite, Ebony, and Ironwood ETC.) are super for making coals or in buried pits, a great choice for cooking over their coals but not the best for an enclosed smoker/BBQ set up. I know I will get arguments here, and I say "to each his own!" I know I'm right
. The great thing about Nut woods is the fact that they can be used almost green without ill effects....try that with Mesquite (please don't!!! I'm kidding). In order of flavor it goes something like this #1 Nut wood, #2 Fruit wood and #3 Mesquite types. For coal #1 Mesquite types, #2 Nut woods, # Fruit woods. More tips coming soon