Just grabbed a load of dried Manuka that's ready to burn. (Same trees that make the tasty Manuka honey.) Might use some of these great tips to make some good smoke for meat and even a pizza or two. Manuka makes great smoking. Father in-law uses it for smoking marlin and snapper.
Normally band saw for cutting rounds from 1 to 4 inch diameter into 2"-4" long chunks.Splitting them on a block with one of my old trusty hatchets.
I am an avid Weber Smokey Mountain man myself having the 18.5 & 22.5" models. I use apple wood a lot. The best part of the tree for smoking is the branch wood from golf ball to tennis ball sized cut into 3-4" chunks. The tight bark holds them moisture better and it smokes more rather than burn.
We don't have pecan here, but apple wood is awesome as it is SWEET too. Hickory is good, but it depends on the meat you are adding the smoke to. Some don't like the hickory flavor.
