This is simply my experience....
Wood, for smoking and grilling meats or veggies.
I found some "grape wood" at a local mid-east market, and have been trying it.
Grape has no exotic flavor to speak-of, but so far, I like it. I'll call it mellow. (this is what drawing charcoal is usually made of)
I have always used the tree trimming branches from wherever I have lived.
Here (currently) that would be Oak, Lemon, Grapefruit, and Orange.....but they are in short supply. Orange wood tops that list, for best taste.
At earlier residences of mine, I had Pecan, and Persimmon woods - from big branches that would fall, or during tree-trimming time. The Pecan was the best, and the Persimmon left a "spicy" taste....perhaps too much. It may have been toxic....not sure. (persimmon wood is VERY hard and used in golf club drivers).
In the house I owned years ago, I had 2 Apricot trees that needed yearly trimming, and that wood was amazing. Plus, I always had a constant supply.....I want more !!
At work, we sometimes have scraps of Maple and Oak, so I always collect those before they get trashed......I can fill a bucket of these woods from time-to-time.
You might already know....never use soft woods for cooking (pine, fir, poplar, etc), nor use woods like Eucalyptus or other exotic oily hardwoods......they usually contain toxic oils.
Contrary to what I just said, big branches of Rosemary taste fantastic, but burn fast and it is strong flavored. It may also contain toxic oils- so use sparingly (like for fast grilling).
But hey.....smoke is toxic itself, so HA!!....there is a trade-off.
BTW.....whenever smoking/cooking anything on the grill, it's always handy to pop a few foil-wrapped garlic bulbs on there, to the side....they will last you for at least 3 weeks in the fridge...."smoked garlic paste"....mmmmmmmmm
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