Hello to all Smoker Enthusiasts! I'm a "newbie" when it comes to this whole smoking thing, but thanks to you guys and this website in general, I'm gettin' there! I used apple wood for the first time awhile back and I'm sold! Of course, I need to mention that the ham I was putting extra smoke on was already hickorySmoked to begin with, so I realize this made a big difference. I tried doing the same thing with hickory awhile back and it was almost bitter it was smoked so much.. I put an additional 2-3 hours of smoke on the ham on both occasions.. I was wondering if you guys have favorite wood combinations to smoke specific meats.........ham, turkey, porkLoin and ribs and last but not least........brisket! I would love to hear about your favorite wood combinations for each of these (if you have time), or just wood preferences for each.. Oh yeah.........also, I had a buddy ask me the other day if persimmon wood would be any good for smoking.. Any ideas? Thanks in advance for any and all responses back!!