We smoke a lot, turkeys, salmon, brisket. Anything we can get usually. We use oak, hickory or mesquite for preference, but failing that will use any kind of wood except treated lumber or plywood. With softwoods you just use a little less.

Mostly we do the smoking directly on the barbecue or in the pressure cooker. We have a new smoker but haven't used it yet.

To smoke in the pressure cooker, put sawdust, some tea leaves and herbs (sage, rosemary or whatever you prefer) onto some aluminum foil on the bottom of the pressure cooker, and put the fish or meat on the rack. Close the lid but don't put the weight on. Turn the pressure cooker on until smoke comes out of the vent. Then turn it off, put the weight on and leave it to cool.