APPLE
CHARACTERISTICS “You’ll smell the sweetness when you chop it,” says Wilczek. It has a thinner bark that smokes less when lit. BEST FOR Any meat. But it’s especially good for pork and ham.
BIRCH
CHARACTERISTICS Its waxy bark helps it light right up, even when wet. BEST FOR Fire building. It creates a steady flame just shy of roaring. “It’s not ideal for cooking,” says Wilczek.
CHERRY
CHARACTERISTICS Like apple, it has a mild, sweet flavor. BEST FOR All meats, but especially chicken and pork. It’s lightweight and easy to ignite, making it great for beginners.
MAPLE
CHARACTERISTICS Tasty sap resides just inside the bark, so it’s sweeter than cherry or apple. BEST FOR Delicate fare that will play well with maple’s lighter flavor, such as cheese, vegetables, and small game like duck.
OAK
CHARACTERISTICS Heavy smoke flavor. Commonly used to fuel brick-style pizza ovens. BEST FOR Beef and lamb. It burns long and strong, so use it to smoke meat slowly. For a subtler flavor, try soaking the wood in red wine first.
MESQUITE
CHARACTERISTICS Bold and strong, with a distinct, natural flavor. BEST FOR Bigger cuts of meat, like brisket, that can carry the intense flavor without being overwhelmed.
HICKORY
CHARACTERISTICS “It has a pungent, smoky flavor,” says Wilczek, who suggests using it as a base wood in your smoker, then adding a sweeter wood like cherry or apple on top. BEST FOR Pork and ribs. It heats quickly and burns hot—great if you’re cooking for a big group.