Real splits for real smokers. Standard Firewood Supply carries seasoned oak, hickory, pecan, apple, cherry, and mesquite, cut to around 18 inches for offset smokers, pits, and grills. Backyard pitmasters pick it up by the armload at our Salt Lake City yard, and restaurants and caterers get it delivered on a schedule.
Our Smoking Woods and What They’re Good For
| Wood | Flavor | Great with |
|---|---|---|
| Oak | Balanced, medium smoke with steady heat | Brisket, beef ribs, larger cuts, long cooks |
| Hickory | Classic, strong, bacon-style smoke | Pork ribs, shoulders, red meat |
| Pecan | Rich and nutty, a bit milder than hickory | Beef, pork, poultry |
| Apple | Mild and sweet | Poultry, pork, ham |
| Cherry | Clean fruit smoke with a deep mahogany color | Poultry, pork, ribs |
| Mesquite | Bold and intense. Use it with intention | Steaks, fajitas, quick hot grilling |
Pitmaster tip: you don’t have to pick just one. Burn oak as your base for steady heat, then add cherry or apple for color and sweetness, or hickory for punch.
Air-Seasoned for Clean Smoke
Our cooking wood is air-seasoned: split and dried in the open air until it’s ready to use. Seasoned splits light cleanly and settle into the thin “blue smoke” pitmasters chase. Wet wood smolders, makes thick bitter smoke, and coats your cooker in creosote. We work hard to keep seasoned stock on hand year-round. In peak BBQ season demand runs high, so call ahead for big orders. Learn more about seasoned vs. green wood.
Hard-to-Find Wood, Here in Utah
Hickory and pecan don’t grow in Utah’s forests, and good oak cooking wood is hard to find here. We carry them anyway, so you don’t have to settle for bagged chunks from a big-box store.
For BBQ Restaurants and Caterers
A smokehouse can’t run out of wood halfway through a brisket cook, and a caterer can’t show up to a wedding short on splits. We set up weekly, monthly, or custom standing orders so wood arrives on your schedule.
- Consistent ~18″ splits for offset smokers and stick burners
- Species matched to your menu: oak for brisket, hickory and pecan for pork, fruitwood for color
- Weekday delivery across seven Northern Utah counties, or pickup at the yard
Running a restaurant? See restaurant accounts for how standing orders work.
For Competition BBQ Teams
Contest season means a specific wood profile, cook after cook. Tell us what you run and when your next contest is, and we’ll help you plan what to buy. Call ahead for bigger orders, since stock of each species varies with the season.
For Backyard Cooks
- Offset and stick-burner smokers: full splits for a clean-burning fire
- Kamado and kettle grills: fruitwood and hickory for adding smoke
- Pellet-grill owners going stick-burner: we’ll help you pick a starter mix
- Buy it your way: pick up at the yard, or have it delivered with a firewood order. Call for current pricing.
Cooking pizza instead? See our pizza oven wood page.
Cooking Wood FAQs
Do you deliver cooking wood?
Yes. We deliver cooking wood Monday through Friday across all seven of our service areas. Restaurants and caterers can set up weekly, monthly, or custom standing orders. Call for your delivery fee.
Which wood is best for brisket?
In Texas-style barbecue, oak is the go-to. A little pecan or hickory works well alongside it.
How is your smoking wood dried?
It’s air-seasoned: split and dried in the open air. Properly seasoned splits burn clean in smokers and pits.
How long are the splits?
Our cooking wood is cut to around 18 inches, which fits most offset smokers and pits.
How much does cooking wood cost?
Prices change with species, supply, and season, so call (801) 485-9663 for current pricing.
Keep Your Smoker Fed
Tell us your cooker, your menu, and how much you go through. We’ll recommend a mix and set up delivery or pickup.
Yard pickup Monday–Friday, 8:30 AM–5:00 PM at 922 S 500 W, Suite F, Salt Lake City. Winter Saturdays: walk-in pickup only (call for hours).