North American Fruit Explorers mailing list at ibiblio

["Rodney Eveland" <reveland@collinscom.net>]

Check out this website for suitable "smoking woods"

http://www.eaglequest.com/~bbq/faq/8.html

Here's a sample of what they say:

a.. CHERRY - Mild, fruity, but slightly bitter if it comes from
chokecherry trees. Good with poultry, pork and beef (turns skin
brown).

a.. GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good
with poultry, red meats, game and lamb.

a.. HICKORY - Most commonly used wood for smoking. Sweet to strong,
heavy bacon flavor. Good with pork, ham and beef.

I thought the description of grapevines was interesting as it almost
sounds like a description of some wines.