Selecting the best wood for your culinary venture is like pairing wine with a meal. The flavor nuances imparted by the wood can make all the difference. 

For those drawn to smoky flavor, hickory wood is an excellent choice for red meat dishes, especially for briskets, steaks and burgers. If you're craving a touch of sweetness, apple wood and cherry wood are popular fruit woods that are ideal for pork and poultry. 

Meanwhile, pecan wood is versatile and pairs beautifully with most meats. Oak wood, especially post oak, is commonly used for classic BBQ wood dishes. 

For millennia, humankind has been drawn to the primal allure of cooking over an open flame. The practice of smoking meat, in particular, has been a tradition cherished across cultures, turning simple cuts into delicacies over hours of slow and steady heat. Gas might offer convenience, but wood, especially our ultra high quality cooking wood, evokes an experience that goes beyond the plate. 

The enticing aroma of natural wood smoldering, combined with the connectivity of sharing a fire-cooked meal, traces back to our ancient roots. Beyond the sensory appeal, wood imparts a depth of flavor unmatched by gas. Each wood type, from hickory to apple to pecan, adds its own unique touch, enriching the food and making every bite an aromatic journey.

Selecting the right size of wood is key for optimal grilling and smoking. For those with pizza ovens, our pizza wood provides consistent heat, ensuring your pizza has that delectable wood-fired touch. It also comes in three different sizes (full-size, mid-size, and miniature) so that you can ensure an optimal burn in your specific pizza oven.

If you prefer a prolonged smoking session, our smoking wood chunks are your best bet, as they maintain steady heat and emit a continuous smoky flavor. For grander affairs or larger grilling apparatuses, our 16-inch cooking logs are the way to go. 

Regardless of the size, whether you’re using wood splits or wood logs, each piece from Cutting Edge is dried to the perfect moisture content, ensuring a cleaner burn and pronounced flavors. And remember, while wood chips might be common, it's larger cuts like chunks, logs, and splits that provide that genuine, unbeatable wood-fired taste.