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Too many laps of the sun...trying to simplify smoke wood selections

Since the forum has been on the "If you only had..." theme, I am trying to get down to two regular use smoke woods, recognizing that there are places for the specialty "Jack Daniels" oak etc.  I generally smoke briskets, butts, chuck roasts, prime rib (JD owns this cook), fish (primarily salmon), turkey.  Most everything else is hot and fast.  I'm leaning to cherry and pecan but would enjoy your opinions.  Right now I also have apple, oak, hickory and alder in the rotation.

Louisville

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