Smoked Food?

[is5512]

When I slow roast or smoke food over a fire, I've learned that different wood or other plants can impart a distinctive taste, and it varies by region. For example, alder in the American northwest, pecan, mesquite, maple, even corn cobs, and grape leaves and cuttings.

What would they use in the "old country"? I've heard cherry wood is a possibilty (a pretty powerful flavor, tho).