Here is what I like
I like fresh White Oak for pork.. With the bark on for smoking pork for a 4 -5 hour trip
I like Cherry/Hickory for long-Low pork butts (only smoke them the first 4 hours)
I use Pecan for duck or chicken--- also cherry
I use some grape/peach for fish when I can't get allspice wood
I love green cut hickory for pork chops, but hate it for Boston butts cooked long and low.
I use citrus peels (dried orange/nectarine/grapefruit etc.) for some quick cooked fish or lamb wedges or chops.
Used bourbon barrel chips are good for pork chops (quick cooked) or veal.
Good REAL charcoal chunks (not made into same-looking pieces/briquettes with a strange binder) provide a nice smoky charcoal taste and smell that is good without any additional wood to make it smoke.
I wish you all a good smoke.. and a nice food buzz after....
 dried pineapple rind is also good with fish [/edit]
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