wood used here on the east coast of Australia industrially is either eucalytus, cassia hard wood or pine soft wood.
I have no idea whether either of these is usable for smoking meats. Of course, the pine is out, but what about the other two?
Other timber used here is Sily Oak (Grevilia Robusta), White Cedar and Cyprus. The Cyprus is very aromatic, Sily Oak and White Cedar may be usable, but I have not dared to try yet.
Mind you, I just got a propane hot smoker the other day and tested it today on some salmon using very expensive Hickory chips.
The result was much better than the comercial hot smoked salmon I have tried so far.
Does any one have some information or even experience in using native Australian wood for smoking?