My friend flew in from Sacramento tonight. Along with all kinds of game meat and birds, he brought me a couple of pieces of what he calls pepperwood to use for smoking. We are doing this whole hog on Saturday the 3rd and would have normally used a mix of charcoal and hickory.

I think this is what I am talking about.

http://en.wikipedia.org/wiki/Umbellularia_californica

Has anyone ever smoked either pork or beef using this wood? It smells almost exactly like a normal bay leaf (laurel tree).