Mesquite

• Mesquite must be aged and completely dried before it can be used to smoke meat. If mesquite wood is used before it is aged and dry, it produces a bitter flavor.

Apple

• Apple wood is especially good when smoking poultry or pork. It creates a fruity flavor in the meat that is being smoked, similar to the flavoring of an apple.

Hickory

• Hickory is the most common wood used to smoke meat. It is good for smoking pork, ham and beef.

Oak

• Oak produces a heavy smoke flavor and can be used on any type of meat. There are also two types of oak to consider: red oak and white oak. Red oak is the sweeter flavor of the two.

Alder

• Although alder is mostly found in northern states, it is used to smoke meat, too. It is most commonly used to smoke fish, pork, poultry and game birds. Alder adds a sweet flavor to the meat.