Pecan is good for chicken, fish and ribs. These pecan chunks are air-dried, which means that the natural sugars are preserved giving a sweeter, tastier flavor than a kiln-dried chunk.
Oak wood chunks impart a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods. Oak wood chunks work well just just about any meat.
Kiln dried maple wood chunks have a mild and slightly sweet flavor. Use maple wood with poultry and small game birds. Vegetables and cheeses are often grilled with maple.
Hickory smoking wood chunks create a sweet, yet strong bacon flavor. The smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts. It’s especially popular with pork and ribs.
Kiln dried apple wood chunks have a very mild, subtle, sweet, fruity flavor. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.