While I was born in Alaska, I just moved back a few years ago from the land of Beef, aka Texas. I spent many a weekend on a competition BBQ team (No Teef for our Beef, Dickinson, TX. I specialized in the Brisket and Pork shoulder categories.) and miss it.
While I have been smoking on a smoke vault w/ chips I have the itch to do more. I am building a, 250 gal reverse flow, water stick burner smoker. I guess the question is; what do we do for stick wood? Birch and Mountain Ash? anything else? How do they end up tasting?
Is there any nut/fruit wood at all up here? (Hell I'd drive to Homer for a load...)
Also is there much along the lines of competitions up here? Anyone need a team member?