Meathead's article is interesting in itself, but is almost dismissive, and even denigrating, of electric smokers: "...inferior for most foods because it lacks the complexity that the combustion gases from wood or charcoal produce. " I disagree strongly. My AQ produces BBQ that rivals any I've had anywhere else in smoke flavor, I also disagree that the type of wood is not very important. I's not about the "flavor" it imparts, but about the flavor of the meat it produces, which in my mind is a separate thing. I think I'll stick to my: beef = pecan or white oak; pork = peach or apple; fish = alder (for salmon) or apple.