Hickory

• The smoke: A rich, truly smoky flavor. The Southern barbecue belt's wood of choice.
• Use it with: Basically any meat, but best with pork or chicken. Note: It burns hot.

Weber 'Firespice' chips, $4 at GrillStuff.com.

Mesquite

• The smoke: Distinctly woody, natural flavor. Some find it too strong.
• Use it with: Bigger cuts of meat, like brisket or ribs.

Western chips, $3 at the Barbecue Store.

Cherry

• The smoke: Like most fruit woods, it's got a mild, slightly sweet flavor.
• Use it with: Chicken or pork.

Northwoods chips, $4 at the Charcoal Store.

Oak

• The smoke: Earthy smoke flavor--commonly used for wood-burning pizza stoves.
• Use it with: Beef and lamb. Note: It burns slowly, so use it sparingly.

Jack Daniel chips, $7 at Amazon.com.