This type of wood can infuse fish and chicken with a slightly sweet flavour.
Delicate fruitwoods like apple, cherry and peach are wonderful with pork, poultry and fish.
Probably the most widely used, Hickory is a versatile wood which is great with most meat and fish, it’s earthy , rich flavour strikes the perfect cord, particularly with pork.
Medium in smokeyness, maple works well with pork, poultry and vegetables, and provides a sweet flavour.
This is the strongest flavoured wood of all and is popular with Texas BBQ, it lends the utmost in smokey flavour.
Oak is another all purpose wook that is milder than hickory, It’ a go-to wood for pork and poultry, but can also stand up to beef.
This Southern favorite is slightly less intence than hickory, and is great with all types of meat.