Hey guys. I've been smoking meet now on my masterbuilt vertical propane smoker now for a few years. I feel I'm having great success but being that smoker wasn't the most expensive and its thin metal construction I know it won't last forever. With that being said since my knowledge has grown I'm thinking of transitioning to an offset pit smoker. But before I commit I want your opinions on weather I have the right wood in my local area. I've used mostly apple for my propane smoker as it goes through so little wood but I don't have the apple wood in abundance that i could constantly fire the offset with it. I do have Maple " also used for making maple syrup", red oak, white birch, hop horn beam, beech, and Ash. Those what I have easy access to and no worries on ever running out. I mostly like smoking beef briskets the most with the occasional chicken, pork and fish. With my wood options and meat do you guys with much more experience feel I have the correct wood switch to an offset and product some good meat? Thank you and HAPPY NEW YEAR to you all.