Reply by thebicyclecafe

I save all my hardwood planing shavings, chips, unusable scraps, and dust for my charcoal smoker. This would work with an electric smoker as well. It just so happens that most of our domestic hardwoods lend the perfect taste to pork ribs, brisket, chicken….

Nothing like a rack of ribs smoked nice and slow for 5 hours with a combination of hard maple, cherry, and white oak. Mmmmmm….

I’ll usually turn the smoker on, put it in the backyard, let it do its thing, do some woodworking, check on it from time to time and feed it wood when necessary.