Nice to hear what I'm hearing. I really like those bags o' wood, since that's my easiest method to get at it. I'll pull off the bark if I can, and won't if I can't.
As for the oak and apple thoughts - is oak a good wood for heat? If my primary flavor wood is pecan (just smells fantastic to me), is oak a good choice? What would a good heat choice be to flavor with apple? Lump charcoal, maybe?
NB Bandera. Baffle w/water pan cutout, custom firegrate, spicewine charcoal box.
Austin, TX, home of the National Champion Texas Longhorns
'Que newbie, but coming along fast, thanks to bbq-b!