Howdy everyone from The Big Thicket region in Texas. I've died and gone to heaven. A meat smoking forum?! Get outa' here! I foresee even more productive time squandered in my near future. Been smoking meat for almost a half century, mostly wrong. For all of my past effort I'm just still master smoker larvae at this point, hope to pupate and hatch into grillmaster status with your kind guidance. East Texas style here: Red Oak, Hickory or Pecan...or combinations thereof. Please do my family's taste buds a favor and save me from myself...