Originally Posted by Smokendink71
I hear myron mixon does a lot of smoking with beech
Where have you heard this? He uses Peach wood, fresh cut, from what I know.
To the OP. Beech is good stuff. Especially for chicken and pork, such as tenderloin and small cuts. Even good with fish. Not quite assertive enough for big cuts like butts, picnics, shoulders, whole hog or brisket IMO. But it's nice to mix in with hickory or white oak when doing larger cuts like that.