Good morning. I just found this site while searching for comments on teak as a smoking wood. I live in Alaska. I'm a cold smoker and have been smoking for close to 30yrs. First of all, my compliments to whom ever put together the list of woods and their smoke characteristics. Of the woods I've tried on the list, which is quite a few, I have had similar results.I smoke mostly fish although I do smoke and have smoked lots of stuff. Moose, deer, caribou, moutain sheep etc for jerky. Olives, oils, butter, avacados etc. Sea foods, clams, scallops, crab. Plus chicken, duck, goose, turkey and the like.I have only cold smoked and am looking into venturing into the hot smoke world.I look forward to picking up new tips and relaying to others what has worked for me and what has not over the years.pakinak