tree specific firewood

[Plotinus]

Firewood is currently generic. The salami I had with my dinner says it was smoked on beech wood. I don't know whether beech wood is better or worse for smoking meat, but maybe there's some traditions in Finland about which kinds of firewood are better or hotter or smells nicer.

[JP_Finn]

Willow chips/shavings are our family choice for hot smoking fish. For meat, usually oak for game meat (venison, moose wild pigs), apple tree for beef & (domesticated) pork.

Haven’t ever even considered smoking game birds. Usually bake (covered), braise or stew them. Quail usually shallow fried or campfire roast. But I know some who like to smoke black grouse and capercaillie.

[Matti-patti]

Willow chips/shavings are our family choice for hot smoking fish. For meat, usually oak for game meat (venison, moose wild pigs), apple tree for beef & (domesticated) pork.

In Finland or SoCal? Never heard of anyone smoking with willow in Finland, but I suppose it's possible (willows are more like bushes than trees in Finland).

Alder is the actual traditional smoking wood in Finland. For instance, it's what you are legally reguired to use for genuine sauna-cured ham (aito saunapalvikinkku). This traditional recipie also uses alder for bit of smokey flavor: https://www.unrealworld.fi/forums/index.php?topic=7171.0

Beech seems to be modern period import to manor (kartano) gardens. As are apple (you might find some wild relative in the archipelago) and cherry. Oak only exist in the extreme south.

[JP_Finn]

You're right: I had a total brainfart and wrote willow (paju), when I was thinking alder (leppä)
That was for Finland, here in SoCal I mostly use oak, pecan, hickory, or mesquite chips.