Whats the best wood to use for smoking Ice? I'm thinking something light like..alder, or cherry. I think there might be a risk of overpowering the ice with hickory or oak. Did it give the bourbon that "smoky flavor"? What was the IT when you pulled it? Did you probe for done or just wing it?...new processes require so many questions..
500 gal. Carnivorous Spirit tank smoker, 22.5" weber, UDS, 1 gas weeny warmer