I have always used Hickory in the past, but recently, I completed building my first all wood burning unit. Because it was all I had available, I used Cherry the other day and was extremely suprised. I was concerned with "over-smoking" the meat because I was using all wood instead of charcoal, but this was not the case. What I noticed was that the cherry was such a mild smoke that I don't think I could ever get it "over-smoked" I believe in the future, cherry will be my wood of choice with just a bit of hickory for that extra punch. I am curious what blend other folks with a wood smoker are using..I was thinking of oak as a base for the heat, because it is so much easier to obtain, but would like some input from other out there who may have tried different woods.