Good advice Cali. I have a collection of driftwood for when BBQ'ing seafood and I use candian hickory for the red meat. I'm such a pretentious twit sometimes that I can only stand back in horror and imagine what other's make of such riduculous vanity. Last summer I found that buring the Guardian also made for a more pleasurable flavour over my usual copy of The Times. Like I said - I'm a total cock when it comes to food preparation.
PS - I'm also a qualified cordon bleu chef, sadly not practising in a busy kitchen, who is not averse to making a bit on the side if anybody is throwing a dinner party and can't be arsed to cook, same goes for large outdoor functions and BBQ's starting at £20 ahead. Kosher supplied at no additional charge.
The only thing I refuse to cook is Wimberely's toe nails.