What do you use

[AJ]

For me I like:

Pork - hickory, apple, pecan
Beef - oak, hickory, mesquite
Bratwurst - oak (JD chips)
Smoked nuts - wine barrel chips

[Texas-Hunter]

Do you ever use green mequite when doing peppers? There is a resturant in E.Texas called green mesquite and thats all they use.

I have heard of them but never tried using green mesquite on anything.. I could see how it would add a bit more but I would think it would be a little bitter than seasoned wood..

[Snarlingiron]

Pecan is my go to, but I often use a mix of pecan and mesquite. I like Hickory, but frankly for me there is little difference between Hickory and Pecan. All three of those are readily available around here.

[BBQ Engineer]

Apple Cherry Peach Hickory Pecan. I use all in a rotation and mix them too. The majority of my smokes are the fruit woods with a touch of the other two.

If I were stranded on an island and could only have one, I would choose an island with apple trees on it...the juice I use as a baste / spritz, and the wood is the best all around smoking wood IMHO.

Now, I also use a lot of cherry...it gives such a good color on smoked salmon and chicken.

If you haven't used peach, I love it! It has such a perfume to it. I will throw that at chicken and even cheese.

[Bearcarver]

Hickory
Hickory
Hickory
Hickory
And sometimes Hickory.

Bear

[Doug S.]

Apple
Cherry
Pecan
Hickory
Have a ton of Cherry and Apple wood so those 2 get used the most

[curious aardvark]

Hot smoking

Any food with any wood.
I don't honestly think it makes any difference whatsoever.
I usually use fruit woods, 'cos that's what's in my wood store (see the where do you work thread for pics lol)

Cold smoking.

Oak sawdust/chippings.
Usually with either pistachio shells mixed in or I line the smokevark with fresh bayleaves. Which not only slows the burn down but adds a real aromatic hit to the smoke.

Now I believe the reason for both the above is simple.

Hot smokes are fairly quick - rare for me to go much over 6 hours. And i keep the smoke fairly thin. Couple of chunks on the coals every couple hours.

So the food does not get heavily smoked. So it doesn't make a damn bit of difference what wood I use.
It tastes smokey - but not black and tarry smokey.

With cold smoking, the food's in there for 12-18 hours so has time to take up the actual flavour of the smoke.

[HawgHeaven]

I smoke with my morning wood...

Butt, I really love sugar maple, me go to. Hickory, cherry, or any fruit wood

[massive meat pipe]

I primarily use cherry and oak. But, i recently got my hands on some plumb and am blown away at how good it is for pork! Definately worth trying if you can find it.

[FireFighter431]

Mostly use oak, hickory, apple, mesquite and mix n match em all. Haven't had opportunity to try pecan. Love apple on my ribs n pork butt, like hickory on about anything. Mesquite on my chicken. Oak, hickory, apple mix for my fatties and brats or anything sausage based.

[redruff]

been using a lot of oak on beef the last couple smokes.

I have two black walnuts along the driveway that are in the process of killing off a boxelder tree!

[DangerDan]

Still using my magic dust in my fridge smoker...
http://www.frantzcompany.com/ Good stuff Maynard...

[eccj]

Up to this point it's been all Pecan for the kid (and a little Bradford Pear). I did pick up an Oak limb over the weekend. I'm going to see if I can find some apple and wild cherry next year!