Just got my smoker out of retirement

[123hotchef]

It does, it's condition is equally important though as it must be thoroughly dried out otherwise it'll make the meat taste very bitter. Ash or oak for flavour, well-seasoned something else for fuel or use charcoal.

I use a lot of fruit tree wood. Dried out for 2 years. That was cherry, I have plum, pear, apple and loads of oak and cherry here.

 

[julianthegypsy]

It does, it's condition is equally important though as it must be thoroughly dried out otherwise it'll make the meat taste very bitter. Ash or oak for flavour, well-seasoned something else for fuel or use charcoal.

I've seen a lot of Americans use charcoal and toss a couple of small lumps of damp hickory on top to make smoke and flavour.

 

[Browser]

I've done that with my Weber kettle, didn't wet the wood first though, and you get lots of nice fragrant smoke.