well middle September I start planning my family affairs. first up thanksgiving. I got the request to smoke a big ole bird. normally i would do my 2 hours each in order apple-cherry-hickory-Jd barrel wood (one secret to getting 3rd in Memphis from my smoke mentor) tradition my family loves. cold smoked naturally. do my own salt the same way. I got thinking what wood could I change out to liven things up (dad hates mesquite) I finish over a oak fire to crispy it up my normal spice is a "soul seasoning" salt iirc it's like sysco Cajun without the heat. I bring the heat with fresh peppers in a Espanol for family who want it instead of the giblet gravy or both. the rest is family byo and we feast. any wood changes would be helpful think out of the fire box. (has anyone used olive wood?)
