I started small with some salmon with alder and an occasional whole chicken with cherry.

I moved on to pork ribs and experimented with different dry rubs and fruit woods.

I think what really hooked me was when I started smoking whole turkeys with pecan wood. It started to get a bit out of control running out of room in the garage to store all the different types of wood. I've gotten the neighbors in on the deal having them over from time to time to get their fix.

I've recently delved into the hardcore world of brisket.

I was thinking about getting some raw almonds and smoking them too.