I saw that you are a chef, and thought perhaps you'd also be into smoking meats and stuff. As in a method of preserving and imparting a smoked flavor. I used MJ wood to barbeque and add some smoke flavor to a leg of lamb, it was just happenstance but I figured I'd see who else has tried this. I thought perhaps I'd ask you since my searches did not show any results. Probably because the search terms are very easily misdirected to other topics, as you have illustrated in your reply.