Hickory woods give a strong, bold, smoky flavour and is best used lightly until you know just how strong a flavour you like. Use it for beef, pork, and poultry. The chunks are best used in a charcoal kettle barbecue and the chips are excellent for smoker boxes and in gas barbecues.
Apple wood chips and chunks have a sweet flavour. It tastes and smells fruity too, and is a good choice for salmon and other types of fatty fish, and delicious on pork. Also good for beef and chicken on the grill.
Mesquite wood chunks and chips give the strongest, smokiest flavour. Use lightly until you know just how much smoky flavour you like. Best with beef and lamb.