I've only been using hickory for beef and pork so far, and I'm looking to branch out with other woods (no pun intended). I'm going to pick up some Adler to smoke some salmon with, but I have access to apple, cherry, plum, oak, and maple. Any advice on what to try next? Do you like some woods better for certain meats than others? I mostly smoke pork, but beef and chicken are sometimes in the mix too. Thanks for the help.