I just found this site while doing some research on smoking with Bradford Pear trees. I normally use a mix of hickory, oak, and fruit wood. I'm originally from Kansas City but have been in Charleston for about 32 years. Started smoking meat many years ago with a Weber Kettle Grill and a lot of aluminum foil. Finally I built my own reverse flow out of an old fuel oil barrel and boat trailer. Recently I purchased a 60" reverse flow competition smoker with a charcoal grill and propane burner attached. Always looking for a reason to fire it up. Looking forward to hearing and sharing some good tips and techniques with some new and seasoned smokers.