I go with what a lot of folks go with it seems. I like a 50/50 mix of pecan and cherry, or pecan and apple. I did up some pork tenderloins last night, and used some oak. This was the first time I used oak. It imbued a very smokey flavor. The smoke flavor overpowered the rub. I think that in the future I will save oak for beef, and go back to my pecan/fruit wood mix for pork.