If I'm using my gas grill (adding charcoal and wood) and wanted to try to get different flavors out of different wood types, is there a guideline for which woods work better for fish/meat - Hickory is a strong flavor and works great with meat; Cherry works good with chicken...Any other ideas?
Here is a huge list of wood smoke flavoring.
Some tips: Apricot (other fruits), Peach, Oak, Almond
Definitely yes - different wood types pair better with different types of meat.
Here are my guidelines:
- Hickory - Nothing in the world smells better than hickory mixing with a pork butt or pork ribs! Tastes really good too. Also good for chicken.
- Apple - for something like a pork loin, hickory is too strong. The meat absorbs a lot of the smoke flavor. Use a lighter "tasting" wood. I prefer apple. Also good with chicken.
- Mesquite - this is a strong tasting wood. Works great when paired with a beef brisket.
- Cherry - I like this with many cuts of beef other than brisket. It's OK on chicken too.