I have a noob question about smoking.
I see everyone using the popular smoking woods such as apple, mesquite, hickory, pecan... The stuff offered in your store's BBQ section...
If I used other wood types I have lying around, such as poplar and apricot, or a bundle of campground wood we brought home unused (pine?)... What should I expect? Would the meat be ruined, as in unpleasant flavor imparted? Has anyone here tried "other" woods?