Different woods and their different flavors

by Mike
(Cicero NY USA)

Have you ever gone over the different smoking woods and what the wood actually does to the flavor of the meat i.e. too strong flavor or too weak and are there any woods that are not thought of that could be used for unique flavor. I just did a pastrami ( I think you should do a column on this, it came out great.) and used hickory. most of my experience is from guessing. Thanks Mike Flanagan