Originally Posted by mummel
It looks like the AMPS does use more fuel than the standard chips though. Maybe not as efficient? Are pellets cheaper?
Any recommendations for type/flavor of chips / pellets? Can I use the same pellets for fish as for Boston butt, or do I need a different flavor depending on what I'm making?
The amount of wood you burn is minimal either way. Todds units come with a few different pellets for you to try out. Most people use a light flavor of smoke for fish like alder or maple. Pork is best with fruit woods like apple, cherry, plum, peach, orange, etc.... But some people like harsher woods like hickory, oak, etc... Beef is all personal choice, well they all are but Beef can take a stronger flavored wood like Mesquite. I personally do not like mesquite but there are many southern members here than swear by it. It will all come down to what you like. If you only want a little smoke flavor you can do that. Or if you want it smoky you can do that too. Personally I like it smoky. I love apple, maple, oak, hickory, cherry, lilac, grape, rose, pimento, and on and on and on. Pecan is supposed to be really good but extremely hard to find where I live so I have not had the pleasure. Remember, this is not a wood stove you are using. The amount of wood is small to make good smoke for long periods of time. If your smoker looks like a coal locomotive chugging out big clouds of thick brown smoke you are not doing it right. I don't think pellets are any more expensive than chips. Either way you are getting a little bag of wood for a lot more money than if you picked it up out of an orchard or the backyard like I do. I use charcoal smokers, and that is what I like. I get almost all my wood from foraging in my yard and my neighbors yards and the surounding countryside. I do happen to live in the apple state and there is a lot of free apple, cherry, peach, plum and stuff around to find if you go looking. But for what it seems like you want this is the best advice I can give you.