Looking for information on types of woods for smoking, I came across this site. I live in Southern California and have been smoking foods since I was in my early teens. My Mom used to have me smoke trout in an old refrigerator, the ones that were gas fired and all metal. Used a hot plate, number 10 can from the restaurant and chips. We had a fishing resort in the Hi Sierra's and this home made smoker was constantly in use, our guests loved taking home their catch smoked.
I now live nor far from Disneyland, I use a Large Green Egg and a modified Smokey Joe to smoke. I have been using pecan (my neighbor has a large tree we trim to supply my wood), but recently have had to drastically trim my Mulberry. I wondered how this would smoke, so that is the story of how i found this site. Will let everyone know how the mulberry does.