Any thoughts? What do you normally use? Any other tips?
Thanks again for all you great help....you guys are the best!
Oak will work it will be a heavier smoke taste then the apple but try it everybody has to try different woods and figure out which is best for their tastes.
I'm a less is more kinda guy when it comes to smoke flavoring. I use apple, peach, cherry etc for poultry and pork. I reserve oak for beef. I rarely use hickory or mesquite. ...but hey who am I to say... I recommend you try it and see what you and your family/friends think. It might be the best you/they ever had.