DH just got a new smoker - a Bradley and, quite frankly, if I were given to jealousy.....
Anyway it has this wonderful automatic feed feature so you can leave it on it's own for 8 hours.
It uses what they call "bisquetts" to make the smoke and they come in more different wood flavors than I can count. In addition to the common mesquite and alder they have cherry, oak, pecan, black walnut, hickory, and apple.
Can you great chefs out there please tell me which is good for what? We used alder for salmon (start drooling now - it is wonderful!). What would be best for pork or beef or poultry?