What kind of wood...

[bubba in texas]

do all of you use to smoke with?

Is there a particular wood to use with a specific type of meat or is it all a matter of each individual's taste?

 

[bama bbq]

I read somewhere that mild woods are best for foods that are not heavily seasoned or sauced. These include alder, apple, cherry, grape, maple, mulberry, orange, and peach.  Stronger woods are best for strong flavored foods with lots of spice and/or sauce. These include hickory, mesquite, oak, pecan, walnut, and whiskey barrel. ...but the quality of the meat, the spice rub, the cooking temp, and the sauce impact the final taste profile far more than the wood.