Puff here's a good list of the different types of wood suitable for smoking. Hope it helps.
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ALDER - Very delicate with a hint of sweetness. Hard to find
commercially. Good with fish, pork, poultry and light-meat game
birds.
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APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good
with poultry (turns skin dark brown) and pork.
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ASH - Fast burner, light but distinctive flavor, available white or
black. Good with fish and red meats.
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BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter
wood like hickory or mesquite. Can be bitter if used alone. Good
with red meats and game.
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CHERRY - Mild, fruity, but slightly bitter if it comes from
chokecherry trees. Good with poultry, pork and beef (turns skin
brown).
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GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity.
Expensive. Good with poultry, red meats, game and lamb.
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HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor.
Good with pork, ham and beef.
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LILAC - Very light, subtle with a hint of floral. Good with seafood
and lamb.
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MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry,
cheese, and small game birds.
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MESQUITE - One of the hottest burning. Strong earthy flavor.
Good with beef, fish, chicken and game.
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OAK - Lighter version of mesquite. Red oak is good on ribs, white oak
makes the best coals burning longer. Good with red meat, fish and
heavy game.
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ORANGE - Light and citrusy. Good with pork and game birds.
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PECAN - A cool burner. Nutty and sweet. Tasty with a subtle
character. Good with steaks, ribs and cheese.
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