The only wood to use is 300 year old yellow fir (Pseudotsuga menziesii for all you hippie biologists), make sure it comes from an old, abandoned bridge deck on private timberland and has been soaked in Penta for at least 45 years. Gives the fish a pungent, tangy aroma, and also keeps it waterproof for at least half a century more in case of accidental underwater fish tasting.