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Message: <blockquote data-quote="_CY_" data-source="post: 2904291" data-attributes="member: 7629">thanks ... the notion that it's more the operator than the smoker has some merit. pecan is one of my favorites to smoke with .. hickory (green) is another favorite .. recently have used oak .. all with good results uncovered for 10-12 hours burns for brisket.when using only wood .. it's really important to allow all the volatiles to burn off before smoking. this usually takes temps 425f range, then smoker gets loaded bringing temps down. after temps stabilizes a bit, intake/exhaust are shut down bringing temps slightly higher than desired cooking range. after another hour or so .. temps finally stabilizes and hopefully be running at your desired temps measured at grill levels.</blockquote>