I have been using apple wood (chunks) more than any other flavor for all but beef, such as brisket, for which I still prefer hickory.
For us, the apple flavor is delightful.
The temptation to "over-smoke," a very subjective term, has been an extremely hard one for me to overcome.
I have yet to have too little smoke flavor and have been systematically dialing it down to find that sweet spot of jusssst riiiight.
Goodness, my first first time experience with smoking, many years ago, threw me off smoking entirely until last year.
Knowing absolutely nothing about smoking, I used a inexpensive charcoal-fired bullet smoker and creosoted those ribs so bad I had to throw them out.
Yesterday, I smoked nine chicken-broth/apple juice injected chickens in a single go, for a get-together.
I only used two medium sized apple chunks at 225 degrees which lasted about 1 1/2 hours. No more smoking after that.
I foiled the chickens after the initial smoking and continued at about 300 degrees. I removed the foiling for the last 45 minutes at 350 degrees for skin finishing.
Without a doubt, the results were the best beer-butt chickens I have ever smoked. They were not overpowered with smoke and the apple wood flavor was wonderful.