Dave, you are the one that actually recommended me to use pistachio wood per the suggestion of Vince of Rhythm and Que. This was from your post when I first introduced my self to the club. Didn't think it was a huge secret. I used it on my test run turkey and thought that it had a very mild smoke flavor and did not dominate the bird. This was good. Would I use pistachio on other meats?? not sure...maybe fish (salmon)? Hmmm....sounds like I have a new smoking project to work on.
I will say that it was a bit challenging to find pistachio wood. However, I did find it at BBQ Island.