Have any of you experimented with different woods for different meats?
If you have, would you mind sharing your results? [p]For instance, on pork butts, what did you notice from pecan vs. apple, or maple, or cherry, or hickory? Same goes with beef tenderloin, briskets? And then poultry, turkey, chicken? [p]Or, (be honest now) is smoke just smoke? In other words, you really can't tell one from the other when tasting the meat?[p]What exactly are looking for when you use pecan, or apple, or cherry, or maple, or hickory?