Types of Smoker Woods

There are many different types of woods. The following are some of the more common varieties: 

Almond and Pecan – these woods provide a sweet, nutty flavor that many people like with any type of meat.

Apple – this is a lighter, mild smoke. It takes several hours to really permeate the food with its nice, mellow flavor. It is a good choice for pork (especially ribs) and poultry. I also like to use it when smoking quail. 
Cherry – this wood provides a sweet, mild flavor. Cherry is similar to Almond and Pecan in that many people like this wood with a wide variety of meats including pork, poultry and beef. Cherry is a very popular choice. 
Hickory – this wood provides a strong smoke flavor. It is probably best used with beef or veal and larger cuts of these meats. Similar to Mesquite, if you are not experienced in using Hickory, you may want to use small amounts or mix it with lighter woods (such as apple) until you find the proper mix. 
Maple – much like people glaze hams with maple, this wood provides a similar, sweet flavor for ham and poultry.

Mesquite – this woods burns hot, has a strong flavor and provides a lot of smoke. Mesquite is good choice for larger cuts of meat (such as brisket) as well as steak and burgers. Some people mix mesquite with other types of wood due to its strong smoke flavor.

Orange – Here in Florida, we love Orange Blossom Honey and Orange Tree wood is also good for smoking. It provides a very light and mild fruity flavor. 
Oak – is not as strong as hickory, but not as light as Apple or Orange. This is a very all around good wood. May people like it with beef or lamb, just like a good Cabernet wine.