My son has a smoker. He's really good at it. I'll have to ask him to comment on here about it. He has some tasty recipes!
That's what I need...BTW my unit runs on LP...first time using pellets...used hardwood chunks in the past. Have a couple of old Hickory trees out back that donate occasionally.
Ed, here's the response from my son. Hope it helps.
Slightly different style smoker than I have used. Hickory is a pretty safe wood to use from my experience but definitely check online for suggestions on pairing woods with certain types of meat. This site has a good break down and explanation of the woods -
https://kingofthecoals.com/ultimate-guide-smoking-wood/ . Also feel free to mix multiple woods that pair. Before I got a pellet smoker, if I did't have chunks I would soak chips in water for an hour or so to get a longer smoke out of them.
Most of the stuff I've done has expanded from recipes online or some recipe books I've picked up over the years. A lot of local meat shops also have rubs they sell that are good and most of the people there are helpful for suggestions on seasoning, methods, or even the cut of meat to try. They can suggest if you need to brine or inject as well as what you should use. A good one is apple juice mixed with rub injection in a pork butt/shoulder for pulled pork.
Only other thing I would suggest is to have a good wireless thermometer if that smoker doesn't have something. Less you open the door to check temp, the better!