Welcome to the Guru there a lot of great people and information around here. Sorry to hear about your recent disability and wish you the best of luck with it. I would be interested in trying some of the wood.
Not for me..first off any kiln dried wood is not going to deliver as good a flavor profile as properly aged wood, which can take several years to get to 15/20% moisture level, depending on the wood.
Second, is that wood type identified?
There are some types of wood that are not good for smoking meat, such as pine.
I use more of a Baltimore style crabcake recipe except rather than dry mustard I use dijon, claw instead of lump (I like the deeper crab flavor), Old Bay seasoning in the mix and dust the outside of the crabcake with Old Bay blackened seasoning.
Thanks! Sag is something I saw in a Neapolitan pizza video. I turn the pie a little every time I peak under the lid. I peak very quickly, to retain heat, so I can't turn much. I don't look at the bottom; takes too long.
About the only thing I haven't mentioned is that I like to lubricate the peak with corn meal. Maybe the coarse texture spaces the crust off the stone a little? There's always a dusting of burnt corn meal left the next day...