Oak and Hazelnut are a very popular wood for smoking fish or vegetables, by adding the cherry you can achieve a sweet undertone.
For grilling: To grill with wood chips, simply toss the unsoaked chips on the glowing charcoal or place in the smoker box or in a smoker pouch in your gas grill. They'll smoulder briefly, then catch fire, releasing the sort of light, delicate wood smoke flavor associated with Tuscan or Argentinian grilling. Use 2 to 4 handfuls of wood (1 to 2 cups) for 1-1/2 to 2 pounds meat.
For smoking: To smoke with our wood chips, first place in a bowl with water (or other liquid, like beer, wine, or apple cider) to cover, and soak for 1 hour. Drain well.
If working on a charcoal grill (and charcoal is the best fuel for smoking), set up your grill for indirect grilling. Toss a generous handful of soaked wood chips (about 3/4 cup) on each mound of coals. Cover the grill and adjust the vent holes to obtain the desired temperature.
If working in a smoker, toss 1 to 2 cups soaked wood chips on the coals or on the heating element.
If working on a gas grill, place 1 to 2 cups soaked wood chips in the smoker box (if your grill has one), or in a smoker pouch and place under the grate directly over one of the burners.