Instructions: Barbara Caruso, spokeswoman for national retailer Barbeques Galore, provides the following guide to what woods impart what flavors when used in smoking meats. Experiment to find the flavor you favor, she said.

Alder: Medium, tart flavor, best used on fish.

Apple: Light, sweet taste that is best for poultry but can also be used for pork and lamb.

Cherry: Also light with a slight fruitiness that is a good complement to game.

Hickory: Stronger, with a sweet taste ideal for beef, pork, poultry or fish.

Mesquite: Strong; can be used with all types of foods, particularly beef.

Oak: Medium wood flavor that is distinct.

Pecan: Rich and sweet with universal appeal.

Jack Daniels: Chips from whiskey barrels.

All wood chips should be soaked in liquid (try broth or wine) for at least 20 minutes before being added to the smoker.

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