I'm pretty simple when it comes to wood when smoking and grilling. I use apple for chicken pretty much exclusively. This is because I feel that chicken can very easily get over-smoked and with the mild flavor of applewood this rarely becomes a problem.

I use hickory for pretty much all pork except baby backs, which get half hickory/half apple at my wife's request.

When I do a beef roast I usually use a combination of hickory and pecan. If I have some mesquite laying around I'll usually add a small chunk of it.


What are your preferences?
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MDF. Gives it that lil' sumpthin' sumpthin'.
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Hickory, apple and pecan are the wood pellets that I use the most. Pork and beef get mainly hickory and sometimes pecan. I prefer apple for fish, turkey and chicken. I use pecan for duck and as a mixer with hickory for pork, beef and turkey.
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Down these parts post oak and mesquite are king. I prefer pecan and maple as my go too.

Though after a recent smoke I'd use pear, if I could get it consistently.
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Lately, I prefer pecan, with maybe a little oak mixed in.
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Hickory and pecan for butts, Apple and hickory for ribs, alder for fish (except salmon, I use cedar planks usually)
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Gander Mtn by me has 20lb bags of apple pellets for $15. CampChef brand. Picked one up.
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