I'm about to smoke 30 lb of elk sausage this weekend......and of course my local Cabela's that WAS fully stocked with Bradley bisquettes is now almost cleaned out!! I was planning on using mesquite and hickory, but they didn't have any of those. The ones they have left are apple, cherry, maple, pecan, and oak. At home, I already have a few boxes - whiskey oak, Cabela's southwest blend (chili pepper and cumin), and Cabela's wild game blend (pepper, rosemary and thyme). Here are the flavors of sausage I am smoking: 1. Jalapeno/Cheddar Bratwurst 2. Weiners 3. Andouille 4. Summer Sausage 5. Salami Please give me some ideas. I saw a recipe on here that used pecan for Andouille, is that a good choice? I'm really at a loss because I've never used any of the woods they have for red meat, I've just used apple and cherry for pork and poultry and don't know how any of their flavors will turn out with elk. (Elk is essentially the same as beef, so if it's worked for you for beef sausage please let me know) Thanks for any input!!