Have just been offered a truckload of Oregon and told it is one of the hardest softwoods. I have read that soft wood is not recomended could it be useable to smoke meat? I expect my set up is nowhere near as advanced as most of you. Generally the meat is only on for about 2 hours, comes out real smokey and nice. I have a 44 gallon drum cut in half. Bottom half has a door and the fire in it. Top Half of the drum is upside down and placed on top. Inside the top half there are 3 holes to let the smoke through. There is a hot plate to dispurse the heat and grills to put your meat. Also have a temprature gauge plus a lid off an old webber type BBQ. Mates call it the darlec smoker as it looks a little like a darlec out of doctor who... will add photos. Thanks.