After watching one BBQ show on food network after another I came to the realization that there isn't one magic bullet for smoking woods. There are as many opinions on the subject as there are pit masters. There is controversy over bark or not, wet or dry, potency, and quantity. These are a matter of variety, mix and amount. This is a compendium on the consensus of the internet about what flavors each wood offers. After the break I will post the internet's response and my own along with pictures of the woods as I use them. I'll use all the woods I can find but I am not in a hurry to get this done. I'll also refer to the sources I have about adding wood to beer to contrast the flavors you get from soaking vs. smoking.
(please read more after the break.)