There are several types of wood suitable for smoking. Hardwoods and fruitwoods are preferred, as they contribute much to the taste of smoked food items. (Many softer woods, like pine, have a high resin content which negatively affects the taste of smoked foods.)

Unique woods I've used include pieces of oak wine barrels combined with vines from the respective grape varieties. Branches of myrtle, prevalent in the South, also yield desirable results.

For pan smoking, fine shavings or sawdust that are free of bark is recommended. (Bark imparts a bitter flavor.) These forms of wood have a much quicker combustion rate than large chips or pieces.

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