Great! We only bought apple, so that's what we have.
Hmm, I think I could use some more suggestions about what kinds of wood for what kinds of food.
I've also noted that poultry doesn't really benefit from low and slow. Poultry isn't made up of tougher cuts of meat like ribs and butts. So smoking at a higher temperature until the internal temperature reaches safe levels is all that's necessary.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan