Wood for smoking

Hickory	Pungent, smoky, bacon-like flavor.	Pork, chicken, beef, wild game, cheeses.
Pecan	Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.	Pork, chicken, lamb, fish, cheeses.
Mesquite	Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.	Most meats, especially beef. Most vegetables.
Alder	Delicate flavor that enhances lighter meats.	Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
Oak	Forthright but pleasant flavor. Blends well with a variety of textures and flavors.	Beef (particularly brisket), poultry, pork.
Maple	Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.	Poultry, vegetables, ham.
Cherry	Slightly sweet, fruity smoke flavor.	Poultry, game birds, pork.
Apple	Slightly sweet but denser, fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham).
Peach or Pear	Slightly sweet, woodsy flavor.	Poultry, game birds, pork.
Grape vines	Aromatic, similar to fruit woods.	Turkey, chicken, beef.
Wine barrel chips	Wine and oak flavors. A flavorful novelty that smells wonderful, too.	Beef, turkey, chicken, cheeses.