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I'm building a maple coffee table and have quite a few scraps. I was wondering if anyone has experience smoking with maple. Does it work/add good flavor? If so, what smoking woods have similar characteristics? Thanks ahead for the input I know I'll get from this great group!

I'm attending a party at a friend's house in the Sierra Nevada mountains in about a month. I tend to cook at relatively low temps of around 200 - 220 in my WSM. Typical smoking times for my style of cooking on ribs is 5 hours, boneless pork butt (7.5 pounds or so) 14 - 16 hours and brisket...

Just got my ET-73, and inside the box the first thing I came across are "supplemental instructions" that claim in bold type: "Signal can be lost if a) temperatures inside the smoker remain unchanged for 15 minutes" or from interference from walls or the broadcasting unit being too hot (too close...