As It's all about the flavours, I have compiled a list of the different types of woods you can use for smoking. As this is a UK forum I have included smoking woods from the UK, however I have included a couple of the American favourites to make Danny feel at home. I am sure there are many other fantastic woods that I have missed, but please feel free to share them with the other forum members.
Very delicate with a hint of sweetness.
Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. I like to use it with pork ribs, and it can be mixed with other smoke woods like oak and cherry with fantastic results.
A fast burning wood, with a light but distinctive flavour. Good with fish and red meats.
A medium hard wood with a flavour similar to maple. Good with pork and poultry.
Very similar to apple wood
Very light and subtle with a hint of floral. Good with seafood and lamb.
A Strong earthy flavour. Good with beef, fish, chicken, and game.
The smell is sweet and reminds you of apple
It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. An excellent wood to start off with.
Pear has a nice subtle smoke flavour, much like apple, a slight sweet woodsty flavour. It is good with game birds, chicken & pork. It can be mixed with other smoke woods like Oak with good results, but take care not to overpower the delicate flavours.
The whisky oak chips come from aged whisky barrels which have been used to store whisky in for the past 9 - 15 years. The mixture of Whisky & Aged Oak gives you the wonderful Whisky Oak smoke flavour. Fantastic for Beef, Chicken, Lamb Pork or Vegetables. For best results soak the wood chips in water for 30 minutes before using on your barbecue. Drain off the excess water and add the wood chips directly onto the lit charcoal, or alternatively double wrap the chips in cooking foil and pierce to allow the fantastic flavours to infuse your food.
A very heavy smoke flavour, usually mixed with lighter woods like almond, pear or apple. Walnut can be bitter if used alone. Good with red meats and game.