Originally Posted by krex1010
When I smoke venison I generally use beech for smoke, if no beech I'd go oak. Of the woods you mentioned I'd use apple or hickory, I'm not a fan of mesquite.
I once had an opportunity to tour parts of the Anheiser-Busch brewery in Columbus. It's a big operation, and there's basically a separate building for every part of the brewing process.
Budweiser is billed as "beechwood aged" and yes in fact there was a warehouse-sized building with huge wooden casks on racks, where the new beer soaked in beechwood.
I asked, What do you do with the wood after it's spent? and she didn't have an answer. I'd think you could sell that like Tabasco selling their retired shredded oak barrels as lump.