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"There isn’t just one type of wood you should use for barbecue cooking. In fact, several different types of wood can be used depending on the flavor you're going for! For example: • Mesquite gives a strong smokey and sweet taste to meats because it is a hardwood that burns hot and fast. • Oak or hickory are excellent choices when smoking pork shoulder, ribs, brisket, sausage, wildfowl, or venison due to their long-lasting smoldering qualities. They also have medium levels of both fruitiness and bitterness which helps add complexity to your final dish without overpowering other flavors in the meat itself."
<https://fireplacetown.com/best-lump-charcoal>