"Mike Avery" > wrote in message news:mailman.5.1154705812.50540.alt.food.barbecue@ mail.otherwhen.com...
> I recently made the jump from an electric smoker (a Redi-Smok, which is
> a good one if you have to use electric) to an off-set smoker (a Silver
> Smoker, as yet unmodified). And now I'm curious about wood.

I suggent that you do the modifications. I did them to my SS and the results were satisfying.

>
> So far, I've been using a mix of charcoal and wood, using the charcoal
> as a way to get things going and then switching to wood, but the
> question is what sort of wood should I be using? With the electric
> smoker I used either mesquite or hickory chips, but this is a job for
> more than chips.
>
> In looking around this area (Western slope of Colorado), I'm not finding
> anyone selling hardwood. The firewood tends to be soft woods. Pine,
> cedar or aspen. I ruled out pine and cedar right away, but the aspen is
> working pretty well. Wikipedia says it's a slow burning softwood with
> few resins. And that seems to be the case. The chicken, boudain,
> country style pork ribs, and beef back ribs all came out very nicely -
> nice smoke ring on the pork and beef, great clean smoke taste.
>
> But I curious what else I should be looking for in the way of wood, and
> if anyone has any ideas where I could find it in this area.
>
> Thanks,
> Mike
>

I use apple, cherry, oak and walnut. I've only used those since they are available on my property and I never bought any wood.

--
Al Reid