The type of firewood used. The meat can be smoked with several types of wood and the taste varies according to the type of wood, each type has its own unique taste. Some are stronger than others and some taste better with certain types of meat. You can mix several types of woods that give the meat your preferred characteristics. Depending on the type of grill you're using, you'll need to burn wood, either to burn it all day or just enough to flavor the meat while the charcoal, gas or electric do the rest of the work. Choose one of these options:
The mesquite fire will give the meat a nice, but intensely smoky flavor, so use mesquite in small quantities, without overextending it while cooking. Larger pieces will cook longer throughout the day. Mix mesquite with other, milder types of wood.
Hickory wood has a pleasant flavor that is well combined with red meat.
Oak firewood gives a better taste to red meat, but you need a lot of time in the day to smoke it, because it has a milder flavor than hickory and thistle wood.
Berries are the perfect choice with beef.
Apple firewood gives a sweet and savory taste to meat and poultry, and can be used to smoke fish as well.
Maple wood also goes well with meat and poultry with a pleasant sweet taste.
Alder is a light and sweet option, perfect for fish and meat
Most of these products are available on the products page on the Saudi Lara website