What is the best BBQ wood?

[Ox]

I use black cherry and hard (sugar) maple.  Oak has tannins in it and can make your smoke flavor bitter.  Some people may like it that way, though.  Apple would be good if I can get my hands on some.

[WDH]

Texans swear on post oak. 

[Glenn1]

I plan on cooking chicken in my brinkman tomorrow.  I have never used wood on the charcoal so this is a beginners question.  My cherry is cut offs after coming out of the kiln so it is dry...7%mc.  Should I soak it in water first or just put the dry wood onto the charcoal?

[Ox]

Texans swear on post oak.

Sorry about that.  I meant to say red oak has tannins that might make your food bitter.  I don't know about other kinds of oak, never used it and there isn't any on this hill.

Glenn1 - I suppose it depends on if you want a hot smoke (cooking) or a cold smoke (preserving).  If you're cooking chicken to eat the same day, I'd keep your wood dry and either put a pan of water between the chicken and fire or keep spraying the chicken down.  I use apple juice.  Just remember low and slow and you'll be fine.  Some people like to try to turn it into an art form or try to make it part of the dark arts when it really doesn't need to be.  Small chunks of wood allow a more controllable fire.

[drobertson]

they all are good, I will say apple with pork is pretty hard to beat, but hickory is the stand by for sure,

[Just Me]

 I did a job with Jatoba and had 20 50 gallon bags of chips so I thought I would try it. I soaked the chips a bit and smoked some steelhead with it and it was the best smoked fish I have ever had. I took some to a commercial smoker in the UP I know to try and he came down and picked up all the chips for his operation. I still get free smoked fish, and I did not have to deal with those heavy chips. Win-win

[rick carpenter]

Ironwood/hop hornbeam is pretty good.  I like it better than sugar maple which is good too.  Bark on the wood can give a bitter taste.

This is an old thread but no need to start another just like it...

I helped a neighbor cut down a half-fallen ironwood tree yesterday, so I have a small pile of it. Do you combine ironwood with other wood, use it by itself, or cut it into chunks for over charcoal? I've never cooked with this wood before and I don't want my beef/chicken to be overwhelmed by too strong of a wood flavor.