Here is an example of how a cookbook and a conversation had an impact on what I am writing about this week.

A few weeks ago, a publicist for Weber –– the company that produces a long list of grilling equipment — sent me a press release about a new cookbook entitled “Smoke: A Guide to Smoke Cooking for Everyone and Any Grill.” That prompted me to call her and request a copy.

At that time, grilling was only a second thought on my mind.

Thoughts of fire and meat were sparked again a few days later during a conversation with my father, James Cormier.

We were sitting on the steps on the front side of his house watching vehicles pass on a laid back Sunday afternoon on North Prater Street.

“Have you seen my new pit?” he asked.

We walked to the garage where a big black metal grilling machine was sitting all clean and stately. The pit was reminiscent of an old car that had been repainted and loaded up with a new high powered engine. It had been refurbished and even had new wheels.

“That pit is almost as old as you. One day I’m going to put a whole hog on there,” he said pointing towards the grill. “I think I’m going to put at least two briskets on there, too, when I start. Hey, and look, I can push it.”

Some kind of way, the universe was nudging me towards writing a few words about grilling because on Monday, the cookbook was delivered to my desk at the American Press.

Needless to say, I was excited. First, because I had a column idea. Second, it was about fire, wood, smoke, charcoals and meat — which are topics I love to write or talk about.

I opened the cookbook and staring me in the face was a page entitled “What Goes With What?”

This section listed the different types of wood used for smoking meat, their flavor characteristics and the ingredients they should be cooked with.

With temperatures just right for spending time outside, we could just about assume the grilling season has begun. That means trying different marinades and woods to smoke with.

All pit bosses have their favorite wood to burn, but just in case you want to venture into a different smoking direction, here are the points I picked up out of the cookbook.

• Apple — mild: slightly sweet but also dense, fruity smoke flavor. Pair with beef, poultry, game birds, pork (particularly ham).

• Hickory — moderate: pungent, smoky, bacon-like flavor. Pair with pork, poultry, beef, wild game and cheese.

• Oak — moderate: an assertive but pleasing flavor; sometimes a little acidic; blends well with sweeter woods. Pair with beef (particularly brisket), poultry, and pork.

• Pecan — moderate: rich and more subtle than hickory, but similar in taste; burns cool, so ideal for very low heat smoking. Pair with pork, poultry, lamb, fish an cheeses.

• Mesquite — strong: in a class by itself — a big, bold smoke bordering on bitter. Pair with beef and lamb.

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Eric Cormier writes about food every Wednesday. Contact him at ecormier@americanpress.com or 494-4090.

(WIKIMEDIA COMMONS)