In the words of Hank Hill "taste the meat not the heat" ...............MM
I like alder and apple for a lighter smoke. I use dry sawdust in a can, but I think I will try Ron's method with chunks next time. I had a massive old apple tree die in the woods over the winter, I may have to go visit it with Mr. Chainsaw. I only use hickory on beef or pork, it really adds a strong flavor. Mesquite is stronger too, but very sweet.
Well, I was a woodworker for 30 odd years and I know wood.....for building stuff at least. I wouldn't use aromatic cedar. It contains a lot of pitch and resin. White or red cedar is a fairly open cell wood, not prone to pitch pockets. I'm gonna put up some sticks of fruit wood and other hardwoods. i'm gonna get this smoking thing down RG
RG, what's the story on those twice grilled baked potatoes? Sound awesome!