I went to www.barbecuewood.com to look for cherry and apple wood. For the Amerique smoker, should I get the "briquettes" which seem to be about 1.5 oz of pressed wood, or just go with the oddly shaped chunks ? Advantage of the bricks I guess is consistent size, but I wonder about what they add to it, plus shipping is much less. Chunks have higher shipping charges. Or I guess I can head into Houston to barbeques galore and buy some local, I remember the apple wood, but not the cherry.
By the way I have Hickory for pork/brisket, but was thinking of these fruity woods for chicken.