Dale from San Antonio Texas here.
Have truly been barbecue smoking since 1989. Started in 1989 with a Chargrill bullet water smoker. Graduated in 1994 to a New Braunfels Bandera Smoker. As of 2013 I have now incorporated a Masterbuilt 40" Electric Smoker into my arsenal.
Since I'm in Texas my preferred wood is Mesquite followed by Post Oak. I like trying different woods to get a taste of what the rest of the country enjoys (Alder for Salmon, Hickory for Pork shoulder and butt, Apple for that Easter Ham). Matter of fact as I'm typing this the MES is preheating with Cherry for some smoked chicken wings. Want to see the red color that everyone posts about using cherry.
My go to bible where I learned to start barbecuing is Smoke and Spice.
Hope to pick up some tips on using the MES and making some pit master friends.