I am really a novice to this. Maybe there is another thread on this, but I didn’t find one. What wood do you use for a particular piece of meat? I think that this is probably varies with everyone’s tastes, but is there kind of a consensus on what works best with what? The one time that I smoked some meat was some chops and chicken breast and I used mesquite. I would like to try something different. I have some more breasts to try and also wanted to try apple. Does that sound like a bad combination? Lastly since chicken breasts dry out a little, has anyone tried using an injectable marinade?