Here is a list of some of the more popular smoking woods people use. There are plenty others out there, but not all wood is good or safe to use for smoking, so do your research before using anything that is a bit exotic or you are unsure about.
| Type | Characteristics |
| Alder | Very delicate with a hint of sweetness Good with fish, pork, poultry,and light-meat game birds. |
| Apple | Slightly sweet but denser, fruity smoke, excellent with pork. |
| Apricot | The flavor is milder and sweeter than Hickory. Good with most meats. |
| Cherry | Slightly sweet, fruity smoke flavor. Good with most meats. |
| Grape | Aromatic, similar to fruit woods, good with most meats. |
| Hickory | Pungent, smoky, bacon-like flavor and most common. Good for all smoking, especially pork and ribs. |
| Maple | Mildly smoky with a little bit of a sweet flavor. Good with pork, poultry, cheese and vegetables |
| Mesquite | Very strong flavor, best with beef. |
| Mulberry | Sweet and very similar to apple, good with pork. |
| Oak | Very popular, heavy smoke flavor. Good with red meats, pork, fish, and heavy game. |
| Peach | Slightly sweet, woodsy flavor, good with most meats |
| Pear | Slightly sweet, woodsy flavor, good with game birds and pork |
| Pecan | Similar to hickory, but not as strong, good for most meats. |
| Plum | Mild and sweeter than hickory, good for most meats |