What wood are you burning - with Charcoal

[radshop]

One of the rewards of living in Southern California (to offset all the crap we put up with) is that I have peach, avocado, guava, and feijoa in my back yard. They are all fruit-bearing hardwoods. What I get from pruning them annually is plenty to smoke for a year. Personally, I don't notice much difference in which of those I use, reinforcing the idea I've heard that the place the wood comes from is at least as important as the variety of wood. There's less than 50 feet separating all of those trees. At this point, I don't even keep track of which is which - I just have a bin of wood chunks. If I look hard enough, I can tell them apart, but it doesn't seem to matter.

Anyway, that's my experience, but maybe a more refined palate would say otherwise.

I have citrus trees, but would never think of smoking with that. I've smelled burning citrus wood, and can't imagine it would be anything but bitter for meat.

[JeffJ]

I purchase hickory, pecan, apple and cherry wood chunks. They are packaged by Weber and sold at both of our local hardware stores. I notice a difference between the woods but it's subtle.

[Buck Flicks]

Mix of hickory and apple (either/or, or both) depending on my mood. No hickory for fish. I tend to start with hickory and finish with apple for ribs.