What are some of the weider smoke sources you have used?

alternity

I was wondering what were some of your most unconventional smoke woods used in a cooking session.
Me; I have used such extreme things as thick blueberry stem wood (fish), grapevine (fish), and even pistachio shells (pork). Fresh herbs could be used too but I would think they would burn up too quick so I have pretty much have stayed away from that.

Clay Q

alternity,
For Asian style grilling or BBQ try whole star anise. It's the core and seeds of fruit from a Chinese evergreen and it smells sweet and spicy on the coals. Pick it up or order from Penzeys Spice. I have also used slices of fresh ginger.[p]www.penzeys.com[p]Clay

Eggecutioner

alternity,
I tried an onion (Spanish) that somebody on this forum suggested. That was really great on the T-rexed Ribeyes.[p]Joe

Banker John

alternity,
I've tried avacodo seeds and orange peels (not together). I would try avacoado seeda again, but not the orange peels.[p]Banker JOhn

locolongball

alternity,[p]Man, I just ordered some Apple, Cherry, and Maple wood and thought I was getting "frogy".... LOL!