Here is an easy to use chart which includes the hot smoking times and wood choices for game birds, small game, beef, pork and even seafood.
| Game Meat | Wood | Time |
| Wild Turkey | Apple | 8 to 12 hours |
| Pheasant | Apple | 2 to 3 hours |
| Partridge | Apple and/or Alder | 1 to 2 hours |
| Grouse | Apple | 1 to 2 hours |
| Quail | Apple and/or Alder | 1 to 2 hours |
| Turkey Breast | Apple | 3 to 4 hours |
| Large Ducks | Cherry and/or Hickory | 3 to 4 hours |
| Small Ducks | Cherry and/or Hickory | 2 to 3 hours |
| Whole Goose | Pear and/or Cherry | 6 to 12 hours |
| Goose Breast | Pear and/or Cherry | 3 to 4 hours |
| Squirrel | Hickory and/or Alder | 2 to 4 hours |
| Wild Rabbit | Hickory and/or Mesquite | 3 to 5 hours |
| Pork | Hickory, Pecan, Cherry or Apple | Varies |
| Beef | Hickory and/or Mesquite | Varies |
| Seafood | Alder or Maple | Varies |
