" /> Smoking / Cooking Wood « Paul Bunyans Firewood


480 820 0633

Mon - Fri: 8am - 4pm
Sat: 8am - 1pm
Closed: Sun

Located on Guadalupe
1/2 mile West of Kyrene
in Tempe AZ

Smoking / Cooking Wood


bag of cooking wood chunks

Sold in 1.2 cubic ft bags which
average 40 – 60 lbs.

Paul Bunyan’s Firewood specializes in supplying high quality cooking woods and charcoal to many of the finest restaurants and resorts in the metro Phoenix area.

Olive – Olive wood is a rare treat! It is Italy’s and the Mediterranean’s favorite cooking wood. It is a long burning dense firewood that provides a soft, earthy flavor and subtle aroma. It burns very hot and works well in pizza ovens, with lamb, beef and pork. Coal Bed – one of the best. It is better than mesquite, pecan or oak.

Cherry – Mild and fruity. Good with poultry, pork and beef, has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.

Apple – One of the milder woods when it comes to smoking.

Oak – Mild smoke that is just a little heavier than apple

Hickory – A little heavier smoke than oak.

Pecan – Pecan is in the same family as hickory with a slightly different flavor. Pecan is one of the best smoking woods. No, your meat will not taste like pecans. This is basically the only wood I have been using for the past few years. Contrary to popular belief, it is not that mild of a smoking wood and yields an excellent flavor. It is less bitter than hickory, but with a bit of the same flavor, and in my opinion, it is just a tad stronger than oak or apple. Where the idea that it is a “cool” burning wood got started, I will never know. It makes good coals, and burns as hot as any other hardwood in its class.

Pistachio – Impart a mild nutty flavor that goes well with red meat. Tri-tips and tenderloins are a couple of cuts that turn out really well when using pistachio wood.

Mesquite – One of the most used woods for smoking in Arizona

Charcoal – We have 40 lb bags of mesquite charcoal available for grilling.

Citrus – Lighter smoke than pecan and mesquite, should be fully seasoned, Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Almond – Hardwood, clean burning, good for smoking and grilling. Lighter smoke good all around cooking wood.

Black Walnut – Black Walnut is a good wood to use for smoking. It has a little heavier smoke but settled. Walnut is best used for red meats and game.

The woods used for smoking do not give the meat the flavor of the type of fruit or nut the wood came from–almond wood does not make the meat taste like almonds and lemon wood does not give the meat a citrus taste.

On the subject of barbecue woods, I have found the best results to be from nut and fruit-bearing trees, cut down from 6 months to 2 years ago. I have found that wood over two years old tends to produce a dirty taste in the food more often than not. Wood can be cut down whole, and split after five or so months of seasoning. I recommend splitting three days or so before cooking with it.

HERBS and SPICES – Don’t forget you can add soaked garlic, peppers, onions, herbs, and spices directly to your fire. Good with all meats and vegetables. Try using apple chips soaked in water, placed on the coals when you cook duck or goose in your smoker. It will taste like you rubbed your bird with honey. Delicious. Also try smoking a cherry pie on pecan wood. Great.

Bagged Woods & Cooking Wood Chunks

*Prices below are for
pickup from our yard

Pecan Chunks, Mesquite Chunks, Oak Chunks
$30 ea
Apple Chunks
$30 ea
Hickory Chunks
$40 ea
Olive Chunks
$30 ea
Black Walnut Chunks
$30 ea
Cherry Chunks
$30 ea
Mesquite Charcoal (40lb bag)
$20 ea
$15 ea
$15 ea
Bagged Juniper Logs
$15 ea