COOKING WOOD, different types of cooking woods:

Oak
A versatile wood with a balanced, slightly smoky flavor that works well for most meats, especially beef and pork. Burns hot and lasts long.
Hickory
Strong and smoky with a bacon-like taste, perfect for red meats and ribs. It’s popular in Southern BBQ.
Mesquite
Very bold and earthy, producing intense smoke. Great for grilling red meats but can be overpowering if used too long.
Applewood
Mild and fruity, excellent for pork, poultry, and fish. Adds a sweet aroma that doesn’t overpower the food.
Cherry
Sweet, mild, and slightly fruity, giving a beautiful reddish color to meats. Works well with most proteins, especially poultry.
Maple
Lightly sweet and mild, making it ideal for poultry and pork. Adds a subtle smoke without being too intense.
Pecan
Mild and slightly nutty, suitable for low-and-slow cooking. Adds a delicate flavor to poultry and pork.
Alder
Light and delicate, often used with fish and poultry. Adds a subtle smokiness without overpowering delicate flavors.
Birch
Similar to maple, offering a mild, slightly sweet flavor. Works well with poultry, pork, and some fish.
Peach
Lightly fruity and sweet, good for pork, poultry, and fish. Adds a nice aroma and mild smokiness.
Each wood adds its unique flavor and works best with specific types of meat and cooking techniques.