to dry hop or not to dry hop... and if so, with what?

I just recently took my first try at an all grain batch. I was shooting for a 3 gallon batch of CDA/Black IPA. I started the boil at around 4-4.5 and ended up with about 3.5 gallons in the post boil volume.

at any rate, my hopping at that volume was 0.5 oz Palisade for 60 minutes, 1 oz Chinook for 10 minutes, 0.5 oz Palisade for 5 minutes, and then 1 oz of Cascade at flame out.

I'm an airlock sniffer and what's wafting out of the airlock smells delicious.

So I'm debating whether or not to dry hop when I transfer it to the secondary, this weekend and, if I do, what hops to use. My initial thought was another ounce of cascades, but I've been hearing a lot about Citra hops, too.

If any of you have made this style before (and I'm sure some of you have), what hops have worked for you? any suggestions? ...anything I should avoid?

All input is welcomed. Thanks!

I just made a Hickory Smoked Black IPA that I dry hopped with 3 oz. of Simcoe and 1 oz. of Citra that I absolutely loved. I've found it takes more dryhop than normal to compete with the smoke, and my batch was 5.5 gallons, so I would recommend that ratio, but not that amount. In your case, I might do 75% Cascade/25% Citra. Maybe 1.5 oz Cascade, .5 oz Citra?

sounds tasty. thanks for the input!

Definitely dry hop. In my opinion, if you don't dry hop, you haven't made an IPA.

...pretty much my thinking, too. Thanks!