Restaurants & Businesses

Premium Cooking Wood

Quality Wood Delivery Nationwide

ButlerWood is a commercial cooking wood supplier serving restaurants, steakhouses, pitmasters, and food businesses across the country. We deliver premium wood for smoking, grilling, and wood-fired cooking, including post oak, hickory, mesquite, pecan, apple, and cherry. 

More than 300 restaurants nationwide run their pits on our wood because every split lands the same way: consistent size, low moisture content, and a clean, steady burn. We cut and age our own wood in Texas and haul it on our own trucks, so the supply you count on never depends on a middleman. 

Choose a way to shop below.
Rack Delivery
Cook Wood
In Texas
 Get a Quote
More Than 
10 Pallets
Out-of-State
 Get a Quote

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 thewood, that kind of control is the whole job.
Several white Butlerwood wood storage boxes are stacked outdoors in front of a large pile of stacked firewood logs on grass.

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.
Post Oak

Post Oak

The gold standard of Texas barbecue, Post Oak delivers a clean, balanced smoke with a mild earthy flavor that enhances meat without overpowering it.

Smells like

Campfire

Flavor profile

Clean & Balanced

Pitmaster pick for

Beef Pork Turkey Chicken
Shop Post Oak

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.

Join the ButlerWood Family

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 thewood, that kind of control is the whole job.
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
Sat – Sun, By Appointment 
A close-up of a textured orange-red surface, likely a fabric or material swatch.

WANT TO ORDER IN BULK?
Get a Quote

FAQs
What is the best wood for smoking meat?

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.
Is your cooking wood ready to use?

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.
What is the difference between wood splits and wood chips or chunks?

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.
How much smoking wood does a restaurant go through?

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.
Do you deliver cooking wood in bulk or by the truckload?

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.
Where does ButlerWood deliver?

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.

Not seeing what you’re looking for? Contact us directly →