What is the best wood for smoking meat?

Oak

• Oak is the quintessential go-to for smoking meat. It is a great place to start if you are a newbie to smoking. It will lend a medium to a strong flavor that is seldom overpowering.

• Best Meat to Smoke
  Lamb, beef, brisket, and sausages

Hickory

• The most versatile choice as it can be used to smoke wood in many ways. Be careful, though, because too much hickory flavor will cause your meat to have a more bitter flavor. It has a sweet, savory, and hearty, a bit bacony.

• Best Meat to Smoke
  Larger cuts of ribs and pork shoulders, as well as almost all red meat and poultry.

Maple

• One of the most subtle smoking wood, it will impart a more subtle smoke flavor. Use maple for a sweet, light, mild smokiness.

• Best Meat to Smoke
  Poultry, pork, game foul

Mesquite

• A hardy wood packing intense flavor. It is recommended for grilling, or to be used in smaller quantities. It is famous for its strong, intense, and unique.

• Best Meat to Smoke
  Red Meat and for adding additional flavor when grilling

Pecan

• Pecan will lend a rich, sweet, nutty flavor. In fact, the wood is so sweet that you may want to use a combination of it with another harder wood to balance out the flavor.

• Best Meat to Smoke
  Briskets, roasts, and ribs

Apple

• Applewood is mild and sweet, lending a mellow flavor. Apple smoke flavors take a while to permeate the meat, so anticipate several hours of smoking.

• Best Meat to Smoke
  Chicken, wild foul, pork

Alder

• A very light and sweet flavor profile. It lends a delicate and sweet characteristic.

• Best Meat to Smoke
  Fish, like salmon and other Pacific Northwestern types.

Cherry

• Cherry is mild and fruity, and when mixed with other hardwood like hickory, the two flavors compliment each other for an amazing result.

• Best Meat to Smoke
  Chicken, turkey, ham