We get this question all the time "What type of wood should I use?"  The answer always starts with "that depends. . .,” but there are some rules that can help you develop your own culinary smoke profile.

First of all, you need to look at smoking as less of a cooking process and more of a food seasoning.  So just like you do with when you season food, you should develop a profile that includes a base, with additional "notes".  In fact, that's a great way to think of it. . .think of smoking like musical composition where you have a rhythmic element and you add notes that provide tune, or in this case the flavor you want.