I have smoked 3 different times starting with baby back ribs (hickory and cherry), Salmon and shrimp (pecan) and pork chops (hickory and cherry). I used hardwood lump charcoal and kept wood chunks on the fire from start to finish. All three meals were good, except the salmon and especially the shrimp had a strong smoke taste (at least that's what my untrained palate tells me). I would like to know what wood experienced smokers recommend for pork, seafood, chicken, and beef. And, do you usually keep wood on the fire the entire cooking time? Thanks for helping me out.