Wood type

My best advice to you is to go to the Weber site here and it will answer any question you'll ever need to know.
http://tvwbb.infopop.cc/eve

Michael,

Yes butts are for pulled pork.

I've never used "shavings" or "sawdust". I use the chunks and chips that you can buy at grocery stores and hardware stores. I also use 1" x 1" x 16" split pieces of hickory when using my offset smoker.

As far as types, there are far more comprehensive lists of what wood for what meat (see the wood thread a few post after yours), but here are my preferences for the meats you mentioned.

Butts - I like hickory, apple or a mix of both.
Sausage - pork sausage see above. beef sausage, see brisket.
Chicken - poultry is susceptible to smoke so use a fruit wood like cherry or apple. If I use hickory or oak, I go very lightly.
Brisket - I prefer Jack Daniels Oak chips.

Hope this helps.

I use a Weber kettle and prefer the chunks. I have pretty much abandoned using chips in the Weber, BUT, I am glad I learned how, cause sometimes you have chips and not chunks. I have done cooks with sticks also, particularly when I am at sister's, as her hubby doesn't have charcoal. One thing I have found is that in a Weber kettle the smoke can become concentrated and it does not take a lot of wood added to the charcoal to get a good smoke flavor. It sounds like you are new to smoking, may I suggest you read the Blue Smoke thread on this forum as well.

I use butts for pulled pork, although you can approximate with country style pork ribs if they do not have a whole butt. I like oak and hickory for pork and beef, I really like the Jack Daniels chunks for beef, I like apple, cherry and alder for chicken.

You can buy some nice chunks of different woods on eBay - find the ones you like and order in bulk.
Me and mine like apple wood for poultry & pork and cherry for beef or a combo of the two so they are what I buy the most of (MHO) occasional hickory and jack daniels. As long as you get the sweet blue it's All Good!