How dramatic is the flavor of different wood chips when smoking meat--this might be a really stupid question and maybe it has everything to do with the end flavor. I'm thinking of using mesquite this weekend for pork butt, chicken and fish and am thinking there probably should be be some variety of wood chips--any suggestions for each meat? Hickory or cherry or something more subtle for more delicate meats? Thanks so much, I appreciate all your wonderful help!
The last time I smoked poultry, the skin of the duck and chicken sort of ballooned out and looked unappetizing and squishy. Should I start them in a high heat oven to crisp the outside and then place in the smoker for a couple of hours? Should I not use a steam bath of any sort with the poultry and fish? tia.