Here is a list of woods that Nepas posted a while back
Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
Hickory
Pungent, smoky, bacon-like flavor.
Good with 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
Extra for the poopers
Peach or Pear Pellets. Slightly sweet, woodsy flavor.
Poultry, game birds, pork.
Grape Pellets. Aromatic, similar to fruit woods.
Turkey, chicken, beef.
Wine Barrel Pellets. Wine and oak flavors. A flavorful novelty that smells wonderful.
Beef, turkey, chicken, cheeses.
