Hey Bill,

I just wanted to say that I really enjoy your book and all the tips that it has. I have been practicing and plan on entering my first competition this spring. One quick question, you said that you cook with smoking wood for the first three hours, but what do you use for a heat source for the remaining three hours? I have been using white oak (very abundant in Missouri) along with hickory and some apple and then finishing my last three hours with the oak. Is this too much wood?

Thanks for all your help and tips.
Gregg