I didn't do much grilling this summer, sadly. It is one of my favorite things to do, but had too much going on (still do).

There is a definitive different in the taste imparted by different common woods used in smoking--to answer your question.

Last year, I'm guessing I grilled and smoked about 300 lbs of meat...anything from lobster, pizza, shark, salmon, catfish, steaks of various cuts, mac n cheese, different pork cuts, corn, beans, potatoes, squash, pineapple, a form of apple pie with spices and butter, and others.

I am not as experienced of a cook as some on here though! My three biggest observations are: 1) control temp./keep low for what you are cooking; 2) the time you leave wood/smoke will vary the flavor; and 3) be present and attentive to the grill...this does not mean constantly flipping anything...just watch it...occasional flare ups are ok...just do NOT over cook anything.

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Rather be outdoors