Alder.........green alder.

I cut a sappling about 3-5" in diameter into 10" lengths, debark the pieces and right into the hibachi (what I use for a heat source). I can get 2-3 hrs out of a chunk of wood. I should mention I cut the wood an hour before I use it......the greener the better.

By getting 2-3 hrs. out of a piece of wood, it allows me to keep the door shut for longer periods of time which keeps the heat in which lessens the time needed to complete the batch. I use a homemade smoker.

I love alder not only for the flavor but the glaze it produces on the meat (when done correctly).