I am an avid fan of smoked barbecue, and will be producing my own in the not too distant future, I hope. Right now, I am busy as a starving student. Well, I'm in culinary school, so I'm not starving. :) As a project, we are to submit a recipe/set of recipes for our favorite food, and cost it out, ie, determine the food cost per portion. Now, I'm all set with my favorite recipes for rub, mop, and sauce. But my instructor tells me that I also need to factor in the cost for wood for producing the smoke. So, I want to ask, what form of wood would I use (I'm assuming logs)? Also, how do I figure out how much wood to use? Is there some kind of formula relating smoke to amount of meat, or is it a matter of how much smoke to fill the smoker regardless of the amount of meat? Would the amount be the same if I smoked one brisket or 20 at a time?