Absolutely. Each wood species imparts distinct flavor compounds when burned. Fruit woods like apple and cherry provide subtle sweetness and mild aromatics, while hardwoods like oak and hickory deliver robust, complex flavors with vanilla and smoke notes. The key is matching wood intensity to your spirit and cocktail style.

Mesquite produces the most intense smoke, followed closely by hickory. These woods contain higher levels of lignin, which creates bold, sometimes overpowering flavors. Start with small amounts (1/8 teaspoon) when using strong woods, especially in delicate cocktails.

Yes! Professional bartenders often create custom blends. Try combining a mild wood (apple) with a stronger one (oak) for complexity. Popular blends include cherry-oak for whiskey cocktails and apple-maple for rum drinks. Experiment with 70% mild wood, 30% strong wood ratios.

If the smoke overpowers the base spirit or makes the drink unpalatable, it's too much. Signs of over-smoking include: inability to taste the original cocktail, harsh or acrid flavors, or guest complaints. Always start with less - you can add more smoke, but you can't take it away.

Food-grade wood chips can last 2-3 years when stored properly in airtight containers away from moisture. Signs they've gone bad: musty odors, visible mold, or very weak smoke production. Fresh chips should smell aromatic and produce visible smoke within 2-3 seconds of ignition.

Cocktail wood chips are specifically sized (2-4mm) for quick ignition and controlled burn in small smoking chambers. They're often kiln-dried to specific moisture levels. BBQ chips are larger and designed for extended smoking. Never use BBQ chips in cocktail smokers - they won't light properly and may contain additives.