Delivery and Stacking
within 15' of where the truck can park
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Smoking / Cooking Wood
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Sold in 1.2 cubic ft bags which
average 40 - 60 lbs. |
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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. |
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| 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. |
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Apple - One of the milder woods when it comes to smoking,
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Oak - Mild smoke that is just a little heavier than apple
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Hickory - A little heavier smoke than oak.
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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.
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Mesquite - One of the most used woods for smoking in Arizona
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Charcoal - We have 40 lb bags of mesquite charcoal available for grilling.
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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. |
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Almond - Hardwood, clean burning, good for smoking and grilling. Lighter smoke good all around cooking wood. |
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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.
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Bagged Woods & Cooking
Wood Chunks |
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Citrus Chunks |
$30 ea |
Pecan Chunks, Mesquite Chunks, Oak Chunks |
$20 ea |
Apple Chunks |
$30 ea |
Hickory Chunks |
$30 ea |
Almond Chunks |
$30 ea |
Cherry Chunks |
$30 ea |
Mesquite Charcoal (40lb bag) |
$20 ea |
Kindling |
$10 ea |
Chiminea |
$15 ea |
Bagged Juniper Logs |
$10 ea |
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