Interesting first question, Smokey! I've never used fig, but have read it is alright to use (properly cured, of course), and imparts a very mild smoke flavor. Probably best on poultry, or whatever you want a very mild smoke flavor on.
Since this is your first post, let me welcome you to Club Lazy Q! Head over to the Introductions section and tell us a little about yourself (and smoking background). Also, a first name and town, in the signature line, is appreciated! We like to get to know our new friends! I hope your stay here is long and fruitful!
