Do different wood types work better for grilling different meats/fishes? If I'm using my gas grill (adding charcoal and wood) and wanted to try to get different flavors out of different wood types, is there a guideline for which woods work better for fish/meat - Hickory is a strong flavor and works great with meat; Cherry works good with chicken...Any other ideas?
Here is a huge list of wood smoke flavoring.

Some tips: Apricot (other fruits), Peach, Oak, Almond