I want to experiment with some other hard woods in the pit. I've used apple in the smoker on fish with excellent results. The San Joaquin Valley is loaded with Almond orchards that might be worth a try.
I do like Mesquite, not real fond of those damn needles that go along with it. The grape vineyards around here get dug up at 30 years old and that might be fun to try. All this BBQ talk is makin' me thirsty. Half the fun of a Santa Maria Style BBQ is the beer drinkin' and story tellin' that goes on before the meat is done :lol: