What's your wood choice, smokers and grillers?
I'm pretty simple when it comes to wood when smoking and grilling. I use apple for chicken pretty much exclusively. This is because I feel that chicken can very easily get over-smoked and with the mild flavor of applewood this rarely becomes a problem.
I use hickory for pretty much all pork except baby backs, which get half hickory/half apple at my wife's request.
When I do a beef roast I usually use a combination of hickory and pecan. If I have some mesquite laying around I'll usually add a small chunk of it.
What are your preferences?
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