Alder
A sweet, musky smoke, good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke salmon.
Apple
Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. I like to use it with pork ribs, and it can be mixed with other
smoke woods like oak and cherry with fantastic results.
Beech
A nice mild wood and a good all rounder, which is great for whatever you care to use it with. Good with meat and seafood.
Cherry
Slightly sweet fruity smoke that's great with poultry . This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-coloured meats. It has a slight red colour and a subtle, sweet, fruity flavour. It goes well with beef, pork, and poultry and can be mixed with oak and apple.
Oak
Oak is one of my favorite smoke woods. It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. An excellent wood to start off with.