Fellow Carcinogenisees, please advise.

Food smoking.
. Hickory?for flavour, "The ONE"? Maybe, maybe not quite..
I feel not.
. Much the same as English Willow (for cricket bats,eh) , may not be "The ONE", - if the Establishment could stand to see some damned Colonial come up with a better (timber) bat, - they'd ...t.
. Fellas, I've read that mallee roots, wattle and red gum may be good as smokers for food preparation. I've been happy with red gum ( from near Nindygully Pub /no affiliations, just good memories).[visit 'rig profile'].
. Please offer your knowledge of local flora that may be used to smoke/wrap food. It's probably fairly handy to indicate your geographical area. (may help with plant identification/availability.) We've had a smidgin of success with grape prunings, and the pear bits aren't old enough to use, yet.
. We presently live near Bundaberg, Q. When visiting Tassie, we saw what I took to be fennel growing alongside the road. Am I correct, or should I, on NO account, wrap my trout in this weed before cooking?
. I don't live in your (Tassie) spot, and that is the point of this post: we have loads of loca (Aust)l knowledge, but we get "the old established" shoved in our face.
. For any poor bugger who is still with me, I promise I'll try for a "y" gen ? version of this.
. Travel safe, and may your perseverance continue to be rewarded.
. Jeff H.
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