This is something I've had for a long time. The original author was lost in
time, but the material is still relevant.

BBQ WOODS

On the subject of BBQ woods, I have found the best results to be from nut
and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak,
Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, & Maple to list a
few. These are the safest types to use for cooking. I have found that wood
over two years old tends to produce a dirty taste in the food more often
than not. Wood can be cut down whole, and split after five or so months of
seasoning. I recommend splitting three days or so before cooking with it.

ALDER - Very delicate with a hint of sweetness. Hard to find commercially.
Good with fish, pork, poultry, and light-meat game birds.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with
poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor, available white or
black. Good with fish and red meats.

BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood
like hickory or mesquite. Can be bitter if used alone. Good with red meats
and game.

CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry
trees. Good with poultry, pork and beef (turns skin brown).

GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive.
Good with poultry, red meats, game and lamb.
HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good
with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and
lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese,
and small game birds.

MESQUITE - One of the hottest burning. Strong earthy flavor. Good with
beef, fish, chicken and game.

OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes
the best coals burning longer. Good with red meat, fish and heavy game.

ORANGE - Light and citrusy. Good with pork and game birds.

PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character.
Good with steaks, ribs and cheese.