Found thisUseful Common wood species
Lundy Wilder wrote us a while back ...... Here's one quick BBQ story, when we lived in Costa Rica way out in the boonies we told our CR neighbors that if they would kill and clean our loud rooster, we'd cook it like Memphis BBQ and split it with them. They did and I gathered various dry wood from trees I could not identify around our place. I slow cooked and smoked that bird a long time and when we ate it OUR MOUTHS WENT NUMB!! Mystery wood-who knows what it was.
Almost any hardwood makes very good embers for cooking. Normally, the denser the wood, the more lignin, and, therefore, more BTUs per cubic volume. Resinous woods such as pine, fir, juniper, cedar and yew are not normally used, with one exception. A few Scots use small amounts of green cedar boughs as a part of their final stage of cold smoking salmon.
Most commonly used woods, in alphabetical order: Apple/pear, ash, beech, birch, cherry, hickory/pecan, maple, oak.
Regional and miscellaneous woods: Mesquite, alder, citrus, any edible fruit, nut or berry, persimmon, sassafras, gum, pimiento, grape leaves and vines, hackberry, elm, chestnut, bay.
Questionable: Parts are poisonous, cause physical reaction or produce bad taste: China berry/mahogany, Osage orange, teak, tung, madrone, buckeye.
Definitely don't: Even the smoke can be poisonous!</B> Poison oak, poison sumac, oleander, pine and other resinous woods. Flavor quotient for common woods suitable