I noticed yesterday that I'm running low on smoking wood, so it's time to fire up my chain saw and chipper and make a little noise. I've got acres of hickory and oak trees behind my house. There's a lot of small stuff in the 3"-4" diameter range that I need to thin anyway and I'm thinking of using some of them for the Egg. I'm wondering if there is any difference in the smoke produced with wood from a younger tree vs. a more mature one. (I'm not referring to aged wood vs. green wood - only young vs. old.) Any opinions?[p]My wife and I got back from Paris Friday night. First thing Saturday morning she went to our local meat emporium (Mr. Prime Beef) for loin chops and a brisket. I used the two tiered grill method so we could have the chops for dinner and leave the brisket on for lunch today. The trip was great, but we really missed our Egg. I found a cast iron grill pan with a removable handle that fits perfectly on our medium Egg. Now I just need some suggestions for what to cook on it.