There are lots of different woods that work well for adding smoke flavor to meats. I regularly use oak (white and red), hickory, apple, cherry, mesquite, and pecan. I've also used mulberry, alder, cottonwood (very light flavor), ash and walnut. Even tried grapevines and corncobs.
For a good rundown of most of the smoker woods and their descriptions, you can check out this list of commonly used smoker woods, submitted by another reader a while back.
Trying out different types of wood keeps things interesting, and allows you to refine the flavor of your smoked foods. Have fun!
