Choose a type of wood to complement the particular item to be smoked, referring to the following chart:

     Alder: Salmon, venison, game
     Apple: Salmon, shrimp, scallops, trout, chicken, duck
     Cherry: Pheasant, duck, chicken
     Crepe myrtle: Pork, quail
     Hickory: Beef, pork, lamb, venison, game (wild boar), turkey
     Mesquite: Quail, rabbit
     Pecan: Trout, chicken, turkey
     Plum Pheasant, duck
     Oak: Lamb, pork

It is also possible to use items other than wood to impart a unique flavor such as tea or camphor leaves (Asian Style) or Pineapple Peelings that have been thoroughly dried. Experimentation is one of the exciting things about this method of cooking that it popular with today's cooks and chefs

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