Jess Pryles
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How to pick the right wood for barbecuing

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Continuing the series of videos produced for the Australasian Barbecue Alliance, let’s talk timber.

Smoke is the essence of low n slow barbecue and you can’t make smoke without wood. I take a look at the best woods to use for BBQ, what is “seasoned” wood, and how to match different species to different meats.


Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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