Smoking chips will smolder gently on coals or inside a smoker to produce an aromatic smoke that envelops all food items.
Apple wood produces a sweet, fruity smoke that is the strongest and most popular of the fruit woods. It pairs well with fish, poultry and pork.
Maple is the sweetest smoke of the grilling woods. It is subtle, balanced and shares a special alchemy with pork and ham.
Strong and bold, Hickory is ideal when you want a distinctive, savory smoke. Hickory pairs well with beef, lamb and wild game.
If you want to make a statement, use Mesquite. It burns hot, fast and is the boldest smoke out there. Mesquite works best with beef and is the wood of choice for the Texas-style brisket barbecue.