Using more than one food flavor during the same smoke.

[Mr B]

The majority of my smoking gets:

50% Apple
30% Alder
20% Hickory

This is for Pork, Fish, Cheese, Fowl.

Beef would get:

30% Misquite
30% Hickory
20% Alder
20% Apple

[Caneyscud]

My grey ha....no white hair belies a benign bewilderment bordering on backwardly bodacious befuddlement!
(oak+(hickory+mesquite)-(maple*pecan))/apple     
oh my head hurts! 
I keep it simple and solo - Just so I can remember! 

[Quarlow]

Well my most discerning palate will only tolerate certain wood for certain foods........Ok that was a load of crap. :D :D :D I am one of those that can't tell one wood from another. If it tastes like it was smoked that is good for me. However I use mostly Alder for salmon and what ever my hand touches first for everything else. :D :D :D

[Habanero Smoker]

I use to mix and occasionally will still do so. I found that on long application of smoke (3 hours or more), mixing does not work as well as foods that require 2 hours or less. So when I do mix it is when I am smoking chicken, fish, sausage etc. So I will mix pecan or hickory 50% with maple or apple. Then there are occasions when I am doing a long smoke I will thin the taste of mesquite (40% or less) with either hickory or pecan.