nate_46, I will refrain from giving any pointers until I can repeat the process. It seemed like I just need more wood coals, though. Maybe I have been relying too heavily on the charcoal to supply the heat for ignition. I will be smoking some pork shoulders this weekend, so I will see if I can duplicate my experience.
bbqfans, I got the wood from the guy you told me about. I think I got about 85% cherry in the load I bought. Cherry definitely has a great flavor. I think I am hooked.
RickW, I did notice a change in flavor, but I think it was mostly the difference between Oak and Cherry. I make sure I get all the charcoal burning before adding it. I tried once without and the meat tasted like charcoal. Yuck! It did seem like I got great smoke penetration, and I barely had a wisp of blue smoke for almost the entire smoke. It was burning real clean.