Let's talk about smoke.

With all the buzz about BBQ and smoked spices lately, many home chefs want to get in on the action. However, who really knows the taste difference between hickory and mesquite woods? And what foods do fruitwoods compliment? Our handy guide will tell you all you need know about the different flavors of smoked spices!

Hickory is the most common wood used in smoking. Sweet yet strong, with a bacon-like flavor. Works well with pork, ribs, ham, poultry and beef.

Creative use: Sprinkle ontop of a turkey sandwich to give it a smoky sweet kick.

Pecan wood is sweet, mild and similar to hickory, though not as strong. Our pecan smoked salt works well with poultry, beef and pork but is best on turkey.

Creative use: Sprinkle a small amount ontop of freshly baked brownies.

Maple wood is midly smokey with a somewhat sweet flavor. Our maple smoked sea salt enhances the flavor of poultry and game birds and is also great on vegetables.

Creative use: Sprinkle over yams then bake for a delicious sweet and savory side dish.

Apple has the strongest flavor of all the fruitwoods. Our apple smoked sea salt is lightly sweet with a dense, fruity smoke flavor.

Creative use: Crust your porkchops with apple smoked sea salt and top with an apple chutney.

Cherry wood is mild with a slightly sweet and fruity flavor. Our cherry smoked sea salt is delicious on poultry but works well with all meats.

Creative use: Rim your glasses with cherry smoked sea salt to perfectly compliment dark rum cocktails.

Mesquite wood has a strong earthy flavor, but it is sweeter and more delicate than hickory. Our mesquite smoked sea salt compliments richly flavored meats such as steak, duck or lamb.

Creative use: Add to homemade baked beans to give them that great woodsmoked taste.

Reader question: What dish would you add cherrywood smoked sea salt to?