Cooking with charcoal and wood chips

If you are not using Kingsford charcoal and a variety of wood chips/chunks to cook with then you are missing the boat, you should find the nearest and tallest building and hurl yourself off, because once you experience the exuberant bliss of natural woodsmoke cooking all other methods will fall short. Join the movement, join the charcoal woodsmoke "purests" join the "puritans" ! LOL.....Yes this is a shot across the bow of all of the "gas grillers" out there and the "woodless" the charcoal wood crusaders will hunt down the gas grills from coast to coast and smash them with wooden mallets like a fiery eyed avenger at an out of control southern baptist record smashing convention! HE HE! [DISCLAIMER-The above remarks do not constitute a real and grave threat to your cooking appliances, I have nor have I ever held any brand of twisted, obsessive or sociopathic malice towards gas grills or any other shortcut to culinary satisfaction, furthermore this is not an attempt to educate the vast unwashed masses as to how to properly prepare food in the outdoors, nor does the above statements reflect a general irreverant condescending arrogance when it comes to cooking in general, nor do I have any idea why you are reading this unless you are incredibly bored,lol.]
http://www.fiery-foods.com/dave/wood.asp

Dozens of different wood to use, basically I just use Hickory, mesquite and apple, but depending on the meat you could expand and experiment.
http://www.barbecue-store.com/woodchips-2637.htm