I'd like to hear opinions on these three woods. I've seen some messages that talk about using oak & peach. I might have a source of oak sawdust from a oak furniture factory in town. I've been told by some friends that oak is a fairly neutral wood for smoking, i.e. not much flavor. I've also been told by another friend that peach and apricot woods are not good for smoking -- too bitter. I did have one very bad experience trying to use some peach wood I got from a local orchard. I used it in a charcoal smoker years ago. My food came out quite bitter tasting. The reason could be peach wood itself, the fact that the wood was not cured much, the possibility that it had insectisides on it, and the possibility that I just smoked the food too much. I've had my MES for four years now, and have been getting consistently good results using apple chips in it. I also got good results using hickory sawdust in my A-Maze-N smoker to do cheese.