MESQUITE: This wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or pecan wood. Mesquite beans may also be used.

HICKORY: Known for a full, robust flavor. Often associated with Southern cooking, especially ham. Great with beef, chicken, pork, ribs or sausage.

APPLEWOOD: Imparts a more subtle smoke flavor. Use with pork, chicken or mild sausages like bratwurst.

MESQUITE: Provides a slightly sharper taste. This is the wood used in many of the famous Texas pit barbecues. Avoid adding large quantities, as it can sometimes result in a bitter edge when over used. Try it with almost any food, from turkey to steak.

CHERRYWOOD: Adds a smooth, lighter flavor. Goes well with lamb, vegetables, and duck.

Experiment with mixing more than one type of wood. If you like the taste that hickory gives your food, but find it too strong, try combining it with some cherry wood.