The right wood for smoking meat

I've been smoking meat now for five seasons.  I did my research and considered myself quite skilled.  In the dozens of times I've fired up my smoker (a Weber Smoky Mountain), I've never ruined  any of the meat and have been pleased with the results, as have those who I served.

I bought bags of chipped wood at either Lowes or Home Depot but recently decided to go with wood chunks.  The chunks don't have to be soaked, as the chips do, and they last longer during the smoking process.

Then I discovered a website when I was searching for an online vendor for buying wood chunks in bulk.  Man!  Did I have a lot to learn!  fruitawood.com sells several unique types of wood chunks, ones I can't find locally.  One example is wood from barrels of whiskey from Kentucky distilleries.  This is an excellent choice for beef and pork.  Then there is peach wood, hickory, and apple.

I learned their wood is stored indoors in a climate controlled building, rather than outside.  Storing the chunks outside exposes the wood to bugs, critter feces, and other unpleasant things.  Indoors, in a cool, damp room protects the moisture content, which in turn, means better smoking.

Uh, well, mine have been stored in a big plastic tote in my three season room off my living room.  That means it is hot, really hot, in the summer, and freezing cold in the winter.

There really IS a difference in this wood and the smoked meat.  Check out this website and let me know if you use any of their wood.  I have noticed a big improvement in my meat!