Specifically Mesquite wood.  And we can't get rid of it fast enough here.

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Followed by any fruit tree (from almonds to orange). More "smoking" than burning, or cooking from coals.

I like real wood charcoal for grilling steaks.

Hickory is good for smoke with a little mesquite. Lately I've been smoking pork ribs inside the weber with a very small fire, then slow cooking them in the oven.  It might not be up to the standards of true BBQ guys, but it's pretty easy and it tastes good.

Whatever produces the most CO2, I am guessing charcoal. I also make sure to use a disposable grill imported from China to maximize it's carbon footprint.

The Anti 'Man-Made' Global Warming Resource

i always add some water soaked wood chips to smoke with. out here we have a cabelas, a bass pro shop, and a few sportsmans warehouses, and most of them have maple, hickory, apple, mesquite, and alder chips.

3 of clubs

lunaticcringeradio

Since you had to pick one, I picked charcoal, but I also add wood chips to my BBQ's...

Mesquite sometimes but mainly Hickory.

It depends too on what you are preparing...I use just wood chips to smoke all day.... 

"America isn't the problem...America is the solution." ~ Rush Limbaugh

Wood is good, too, particularly hickory.

As for gas and electric, well, I don't even know what that is. :-)

The truth is insensitive. - Neal Boortz

I'll repost the family BBQ recipe.

Shredded Bar B Que

Use Boston Butt pork roasts, as large as possible, with minimum fat (hah!). Salt and pepper meat. Bake in oven, on a rack over a pan, fat side up, aprox. 8 hours at 175 degrees. Ok if roast starts out frozen, this process is best done overnight.

Next day: On charcoal grill, make a cone of coals at one end and place meat on a grill the other end over a drip pan, fat side down. Let smoke for four+ hours, basting frequently with basting sauce.

Basting Sauce

1 pint apple cider vinegar
1 cup lime juice
2 TB salt
Red pepper, black pepper, garlic, and Worcestershire
sauce to taste, along with pan-drippings from oven with
most of the grease removed.

Baste meat with warmed mixture, rebuild and add-chips-to fire as needed. When done, remove carefully from grill, if you cooked it right it wants to fall apart. Shred with 2 large forks and serve with bar b que sauce on toasted buns or garlic bread with lots of paper towels around...

Bar B Que Sauce.

1 heaping TB dry mustard
1 tsp fresh ground black pepper
1 tsp fresh red pepper
1 tsp good Kosher/sea salt
1/4 cup good vinegar (be creative!)

1/2 cup distilled water
1/2 cup catsup (the only ingredient with any added sugar!)
1 small can Spanish tomato sauce

Juice of two lemons
1 heaping TB butter

Combine seasonings in saucepan. Add vinegar & mix until smooth. Add water, catsup, and tomato sauce. Boil 5 minutes, remove from stove, add lemon juice and butter, stirring until butter melts. This sauce has a record of consistently kicking the asses of various commercial sauces (which invariably contain added sugar!) in taste tests, so enjoy!
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If you have access to it, orange wood is good and hickory wood/nuts are great for smoke. This pulled pork BBQ is heaven on earth when it's done correctly, but doing it correctly and getting every aspect right is hard work. Moral: Make a lot, it won't last long enough to go bad.
JMR

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