In February of 2016, I returned to Texas and did a one-week BBQ tour of the Lone Star State. I drove from Dallas to Houston to San Antonio.  During the tour, I ate at a dozen BBQ restaurants tasting the different flavours that Texas BBQ has to offer. I also visited various BBQ trailer companies as I was researching a Texas smoke pit for my trailer. I interviewed pit masters regarding cooking technique, cooking temps and kinds of wood they use.  One thing that stood out was the wood that is indigenous to that region, is the wood they use to cook with. Post oak, mesquite, hickory and pecan are among the most popular and as a result Texas BBQ has subtle changes in flavour based on the wood in that region.