Any wood that bears a fruit or a nut is good to cook with. Pecan wood, mesquite wood, and hickory are top favourites.
Apple wood has a mild, sweet, fruity flavour. Use this wood for smoking poultry, beef, pork (especially ham), game birds, lamb, and some seafood. Because of it’s light character, it will take more time to get the flavour you want.
Cherry wood has a sweet, mild, fruity flavour that is a good match for all meats. And it’s one of the most popular woods for smoking. It makes great smoke rings and can be used in combination with other woods to produce more complex flavours.
Hickory smoking wood creates a sweet, yet strong flavour much like bacon. The smoke can be pungent, but it adds a nice, strong flavour to just about all cuts of meat. However, it’s especially popular with pork and ribs.
Mesquite wood has a strong and earthy flavour that is ideal for most red and dark meats. Mesquite burns hot and fast and easily complements the flavour of many meats.