i smoke middlins 3-5 days , hams 8-12 days . all hardwoods give about the same flavor . any tree that produces a fruit or nut will smoke longer , thats why apple , pecan and hickory were used here . i like to use sassafrass the last couple of days to make that meat smell good .
you don't want to use pine or anything like that at all as it will creosote the meat .
jdt, you say you like to use sassafrass to make the meat smell good. How is it different than the other hardwoods? Does it smell sweeter
or more smokey ? Might give it a try.
