Wood for smoking: which one to choose?

Here are the differences between orange, apple, walnut, eucalyptus and peach wood for smoking food:

1. Orange tree: the orange wood It is one of the most popular for smoking foods, especially pork and chicken. It produces a smooth, sweet smoke with a citrus flavor that pairs well with lighter meats. Orange wood smoke is less dense than that of other woods, therefore, it is a good option for foods that require less smoking time.
2. Apple tree: a apple wood is another popular option for smoking pork and chicken. It produces a smooth, sweet smoke with a fruity flavor that pairs well with lighter meats. Applewood smoke is less dense than that of other woods, therefore it is a good option for foods that require less smoking time.
3. Walnut: the walnut wood It's dense and burns slowly, producing a strong, sweet smoke that pairs well with heavier meats like ribs and cuts of beef. It is also a good option for smoking poultry and fish, producing a deeper, earthier flavor.
4. Eucalyptus: Eucalyptus wood is popular for smoking pork, chicken and fish, producing a strong, aromatic smoke with a refreshing, minty flavor. It can also be used to smoke cheeses and vegetables.
5. Peach tree: a peach wood produces a smooth, sweet smoke with a fruit flavor. It pairs well with pork and chicken, as well as fruits and vegetables. Peach tree smoke is less dense than that of other woods, therefore it is a good option for foods that require less smoking time.

In short, the choice of wood to smoke food depends on the flavor and aroma you want to add to the food. Orange and apple trees are good options for lighter foods, while walnut and peach are better for heavier meats. Eucalyptus wood is a less common option, but it can add a refreshing flavor to certain foods. In all cases, it is important to try different woods and combinations to find the one that best suits your taste.