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  1. Sorry for the delay, but this thread is going to discuss the types of woods used in smoking. You can use many types of woods for smoking, and each imparts different flavors. Depending upon what tyype of meat you've got on the pit, that will help determine what type you use. Let's discuss here, and as always, I'll try to answer questions for y'all. Here's a list of my favorites: Pork: Apple, Cherry, Hickory, Pecan, Maple Beef: Pecan, Oak, Mesquite Turkey: Cherry, Pecan Chicken: Oak, Apple, Pecan Fish: Alder NEVER use pine or cedar for smoking. I tend to use red oak as a base for most of my smokes. If I could get my hands on Post Oak logs, I'd use that instead. I don't like white oak. I really like Pecan Mesquite you have to be careful with, as it can be very overpowering. So fire away with your questions.
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