Quality Wood Delivery Nationwide
Quality when it counts.
Our wood is naturally aged in the Texas sun and then heat-treated to a minimum of 160 degrees for at least 75 minutes, which meets USDA schedule T314-c and keeps us compliant to ship across state lines. That step pulls the moisture content low enough for the wood to light fast and hold a clean, even burn. Dry, well-aged wood also burns hotter than green wood, which means more of the flavorful wood smoke and a better smoke ring, and less of the heavy, acrid smoke that wet wood throws off. We pull most of our wood from our own land clearing work and bring it straight to your door with our own delivery service. When the flavor of every plate rides on the wood, that kind of control is the whole job.
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Outstanding Customer Service.
ButlerWood is a family owned and operated business. Roy Butler father started it more than 20 years ago, and today his two sons run it with the same hands-on approach. With in-house trucking and logistics, we plan around your burn rate and prompt you to reorder before you run low, so you are never scrambling for wood in the middle of a Friday night service. You work with the same dependable crew every time, and we size and cut your wood to match how your kitchen cooks, on a big offset smoker, in a pizza oven, or over an open grill.
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POST OAK
MESQUITE
HICKORY
CHERRY
PECAN
APPLE
POST OAK
MESQUITE
HICKORY
CHERRY
PECAN
APPLE
POST OAK
MESQUITE
HICKORY
CHERRY
PECAN
APPLE
POST OAK
MESQUITE
HICKORY
CHERRY
PECAN
APPLE
Choosing the Best Wood for Smoking
The type of wood you burn shapes the flavor of everything that comes off the pit. We carry six hardwoods, each with its own smoke strength and best pairings, so you can match the wood to the dish or blend a couple together for a signature profile. Burn temperature matters as much as species: hotter, cleaner fires pull more of the phenolic compounds that build real smoke flavor, while the low, smoldering fires you get from wet wood lean toward the harsher aromatic hydrocarbons nobody wants on their brisket. Aged wood with low moisture content gives you that hotter, cleaner heat source, on a smoker, a grill, or a pizza oven.
| Wood | Smoke Strength | Flavor | Best For |
|---|---|---|---|
| Post Oak | Medium | Clean, balanced, classic Texas | Brisket, beef ribs, sausage, all-around |
| Hickory | Strong | Bold, rich, traditional barbecue | Pork shoulder, ribs, hearty beef |
| Mesquite | Very Strong | Earthy, intense | Steak, open-flame grilling, beef (use in moderation) |
| Pecan | Mild to Medium | Nutty, smooth | Pork, poultry, ribs |
| Apple | Mild | Sweet, fruity | Poultry, pork, fish |
| Cherry | Mild to Medium | Fruity, adds deep color | Pork, poultry, blending |
Not sure where to start? Post oak and hickory cover most beef, fruit wood like apple wood and cherry wood keeps poultry and pork shoulder mild and sweet, and a blend lets you dial in the flavor profile you want. Mesquite is the boldest of the group, so most pit masters use it in smaller amounts or save it for steak and open-flame grilling.
History. Dedication. Family. Quality.
Join the Butlerwood Family.
When you buy cooking wood from ButlerWood, you get more than fuel for your fire. Most wood sellers buy their product from a supplier and mark it up. We are the supplier. We clear the land, cut and age the wood, and run our own trucks, which is how we hold quality consistent and pricing fair while companies that resell charge several times more for the same species. Buying direct means joining the ButlerWood family, a network of restaurants and pit masters that counts on premium wood, reliable delivery, and a proud Go Texan company that stands behind every order. We grow with our customers and keep your business stocked season after season.
Located in the heart of Texas.
ButlerWood runs two yards in the heart of Texas, in Seguin and Gonzales, and we ship to restaurants and businesses in all 50 states, with international delivery available for commercial orders. Stop by, call us at 830-205-1035, or request a bulk quote and we will help you build a wood order and a delivery schedule that fits your menu and your burn rate.
Mon - Fri, 7:00am - 4:00pm Saturday - Sunday - By Appointment
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Want to order in bulk?
GET QUOTERestaurant Cooking Wood FAQs
It depends on the protein and how much smoke you want. Post oak and hickory are reliable all-around choices for beef, mesquite delivers a bold flavor best used in moderation, and a milder wood like apple or cherry keeps poultry and pork mild and sweet. Many kitchens blend two types of wood to build a signature flavor profile.
Yes. Our wood is naturally aged in the Texas sun and heat-treated to a low, consistent moisture content, so it lights easily and produces clean, steady smoke straight off the pallet.
Splits are full-size pieces built for offset smokers and high-volume commercial smokers, where they hold sustained heat and smoke through a long cook. Smaller chunks and wood chips give finer control on shorter cooks and suit a pellet smoker or electric smoker. Tell us how you cook and we will point you to the right size.
It varies with your menu, your smoker, and your service volume, which is exactly why we plan around your burn rate. We track your usage with you and schedule recurring deliveries so a busy weekend never leaves you short.
Yes. We deliver everything from single pallets to full truckloads, with volume discounts on larger orders, and we ship nationwide. In-house trucking lets us schedule recurring deliveries around your burn rate.
We operate two yards in Texas, in Seguin and Gonzales, and deliver to restaurants and businesses in every state, with international shipping available on request. Reach out for a quote on bulk or recurring orders.