Hickory

-Strong and smoky flavor similar to bacon.

-Pork, Chicken, Beef, Cheese,

and Wild Game.

Pecan

-Subtle but rich smoke flavor. Burns at low temperature.

-Great for Pork and Lamb. Very Good for Fish, Chicken, and Cheese.

Mesquite

-Sweeter than Hickory but not a very sweet wood. Burns really hot and can over-saturate. Use with caution.

-Use with any type of meats and vegetables.

Oak

-Mild and Pleasant flavor.

-Great on Brisket. Good on Beef,

Poultry, and Pork.

Maple

-Define by Sweet-smoke like flavor notes.

-Ham, Turkey, and Vegetables.

Cherry

-Sweet-Fruity smoke flavor.

-Poultry, Pork, good on spicy foods.

Pear

-Soft smoke flavor with a hint of sweetness.

-Poultry, and Pork.

Apple

-Dense fruity smoke flavor with a slight sweet hint and a somehow spicy after taste if oversmoked.

-Beef, Poultry, and Pork.