Hi All, I have had success in the past with indirect smoking but without a smoker that had a separate firebox. Just purchased the Wrangler Smoker from Academy for July 4th cookout. I like the challenge of that method over the egg / komodo cooker style as a consideration. Now I'm looking to improve on my skills in smoking a variety of meats for consistency and excellence in flavor and smoke.
I live South of the Dallas / Ft. Worth Metroplex and another area of experience I'm looking to improve is on what the differences are in the various wood types to cook with. One of my local BBQ joints uses Hickory exclusively for its slow and consistent burn rate. I've used oak and mesquite in the past but never anything from a fruit flavor. BBQ Pitmasters resently touted that fruit woods were the best. Only thing available to me around here that I've seen so far is Apple at twice the cost of anything else so wasn't sure if it was really worth it or not.
Anyway, looking to benefit from your experience on many levels to facilitate a rapid improvement in my efforts.