Smoking woods: What's what

n Alder: Very popular on the west coast, this wood imparts a delicate flavor with a hint of sweetness. Brings out the natural taste of fish. Also works well with chicken, pork, and light-meat game birds.

n Apple: Light, subtle sweet flavor. Most often used with poultry and wild game meat.

n Ash: This is a fast burning wood that presents a soft, smoky flavor. Good with seafood, beef, pork or poultry.

n Cherry: Smoky sweet flavor. Delicious used with poultry, game birds and pork. Serve a cherry chutney on the side to accentuate the flavor.

n Corn cobs: Slightly sweet, fruity flavor that complements pork and poultry.

n Grape vines: Tart and fruity, but can overpower meats if used liberally. Similar taste can be achieved by soaking milder flavored woods in wine prior to smoking. Nice complement to lamb, red meats and wild game.

n Hickory: Wood most often associated with barbecuing. The smoke delivers a heavy bacon-like flavor that's perfect for smoking ham, pork or beef.

n Maple: Slightly sweet with subtle maple syrup tones. Good with pork, poultry, cheese and game birds.

n Mesquite: Very popular wood, with strong earthy flavor that can be bitter so use sparingly. For long smokes, best to mix with lighter fruit woods. Burns hot. Good when preparing steak, duck or lamb.

n Oak: Great fuel wood that's often mixed with hickory for smoking. White oak presents a mild flavor, while red oak imparts a heavier taste. Good used with red meat, pork, and wild game.

n Peach: Sweet, woodsy flavor that is great paired with heavier woods. Works well with poultry, pork and fish.

n Pear: Slightly sweet, woodsy flavor that complements natural flavor of game birds, poultry and pork.

n Pecan: Robust nutty flavor with a hint of sweetness. Similar to hickory but not as strong. Burns slow. Good with poultry, beef, pork and cheese.

n Walnut: Most often used with lighter woods because of its heavy smoke flavor. Can present bitter flavor so use sparingly. Perfect for red meats and wild game.

Source: cottage-outfitters.com; barbecuewood.com; "Grillin with Gas" by Fred Thompson (Taunton Press, $19.95)

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