Smoke: It's in the wood.

After watching one BBQ show on food network after another I came to the realization that there isn't one magic bullet for smoking woods. There are as many opinions on the subject as there are pit masters. There is controversy over bark or not, wet or dry, potency, and quantity. These are a matter of variety, mix and amount. This is a compendium on the consensus of the internet about what flavors each wood offers. After the break I will post the internet's response and my own along with pictures of the woods as I use them. I'll use all the woods I can find but I am not in a hurry to get this done. I'll also refer to the sources I have about adding wood to beer to contrast the flavors you get from soaking vs. smoking.

(please read more after the break.)

Jolly Pumpkin - Traverse City

Situated on the west coast of Old Mission Peninsula in the Grand Traverse Bay Jolly Pumpkin has a location few breweries can match. I was excited to go here on a recent day trip with my girlfriend. It wasn't the best part of my day but my complaints were few. JP describes the location as "historically situated among the generous cherry orchards and distinguished lakes of northern Michigan. Inspired by natural surroundings, our esteemed restaurant and brewery offers a rustic atmosphere marked by fireside warmth and earthy woods in a comfortable cottage like setting." This is an apt description of the structure but some good and bad things happened once I got inside. 

(please continue reading after the break.)