We'll my contribution to T-day is gonna be a smoked duck. It's presently in it's brine that Dutch (thank you) posted http://www.smokingmeatforums.com/for...ad.php?t=10653 So now i'm at an impass...what wood to use. I've got plenty of apple and cherry on hand. I'm leaning towards apple however looking for thoughts on cherry. So, what do yas think?