[Snaquebite]

I use several types depending on how "heavy" I want the smoke flavor to be. For pork, hams, an heavy meats I want a stronger smoke flavor for fish an poultry not so much...Here's a good guide for several types of wood. Bottom line it sometimes boils down to what is available in your area. Being in the SE I often use pecan, hickory and oak a lot. I can get apple and mesquite at local stores and sometimes during the late fall after all the vines are dead I'll go out and get a bunch of blackberry which is similar to grapevines.

◦Alder - Delicate flavor with only a hint of sweetness. Good with lighter flavored foods like fish, pork, poultry and some game birds.

◦Almond - Sweeter smoke flavor which is great with most meats.

◦Apple - Mild, mellow, and subtle with a slightly sweet flavor. This is great with poultry and pork.

◦Cherry - Mild and fruity. Also great with poultry, pork and even beef.

◦Grapevines - Very dense smoke but it is rich and fruity flavored. Excellent accompaniment to rustic poultry, red meats, game and lamb.

◦Hickory - This, along with mesquite, is one of the most common and popular smoking woods. Sweet but quite strong and almost has a bacon-like smoke flavor. Good with full-flavored pork, ham and beef preparations.

◦Maple - Slightly sweet and mellow. Accents pork, poultry, and most game birds very nicely.

◦Mesquite - Another of the most commonly used smoking woods. Strong earthy aroma which if too intense can be mellowed by combining with other more mellow woods like apple or cherry. Can compliment beef, fish, chicken and game nicely.

◦Mulberry - Slightly sweet and not dissimilar to apple.

◦Oak - Very heavy smoke flavor. Good with red meat and pork (particularly on ribs!) as well as fish and heavy game.

◦Pear - Subtle, mellow and sweet flavor similar to apple. Very good with poultry and pork.

◦Pecan - Somewhat like hickory but with a bit sweeter and milder flavor. Excellent with poultry, beef, and pork.


Edit to add:
The trick used by the chef in the article is something I also do. Adding fresh herbs to the smoking wood also adds flavor.