Originally Posted by Trumpstylz
And the milder fruit woods still come through, even when using with charcoal?
Yes. I can't compare to a stick burner because I don't have one but there is no doubt that the smoke flavor comes through. I did a series of tests with various types of smoking wood (and I highly recommend that to anyone) and the flavors of the different woods was striking.
Depending on the meat, the smoke flavor could be overlooked, such as some subtle woods and beef, but with mild flavors such as fish, the smoke flavor of any woods really comes through.
I did some chickens today using hickory, apple and cherry chunks distributed through the briquettes and there is no doubt that the smoke flavor came through. (In other words, I'm stuffed!