I have been using pearwood this summer and it is not my favorite I dont think. I like apple and cherry, the pear seems to have a little more of a bitter flavor to me. I have a question regarding all wood used in smoking... I hope this is ok answering and asking too... I have switched to using a chimney of charcoal to start the fire and then using splits the rest of the way through... as some have said to me earlier on... however when using this method , the smoke flavor is seeming to get too intense on the outside and not getting enough smoke onto the inside if that makes sense.. in other words the smoke flavor is mainly on the first quarter in thick of the meat and then it just cooks in side . I have had smoked fish and meat that seems to have smoke flavor deep into the meat. any pointers? Thanks!