A few weeks ago we purchased our first smoker; a Smoke Hollow, 30" electric. In addition to the smoker, we purchased: the Redi-Check, wireless, dual thermometer, silicon gloves for handling bigger cuts of meat, wood chips, an injector, and, of course, Jeff's Smoking Meat book! We've spent a lot of time on smoking-meat.com which guided our purchases and helped us get started. Most of the smoked meat we've eaten has been smoked with hickory and mesquite but we are planning to try all the woods we've purchased to date: Mesquite, Hickory, Apple, Cherry, Alder, Pecan, Peach, Orange, and Maple. We prefer sweet and savory not spicy-hot sauces and rubs so we would appreciate guidance.