Ran across this page that discusses various woods used for BBQ and has a nice table detailing the flavor of the wood and what meats it is most typically used for. Not a complete list, but covers the most common ones from what I see there.
Take a look here.
I don't agree with his notes on the age of wood - I think it needs to age at least six months. One month is probably still too green. And it can be older, just not toooooo old.
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