Originally Posted by aawa
The woods I like.
Pecan Wood - Beef Short Ribs and Brisket
Cherry Wood - Pork Ribs and pork shoulder/boston butt/picnic
Apple and Peach - Pork loin and chicken
Oak - Not the best wood for categories but the best overall wood you can't ever go wrong with.
Pretty much how I rate wood to meat also. I do like oak mixed with pecan for cold smoking beef jerky. I will use cherry for chicken as well.
I will use hickory, in small amounts on most beef, "but in small amounts".