i use mostly oak, hickory, peach and pear - b/c that what i have growing and handy nearby.

oak, IMO is milder than hickory

the fruit trees give a bit "sweeter" smoke flavor - each is different.

I've also used apple, cherry and maple. sugar maple being preferred to other maples.

this time of year, I like to buy the mixed nuts at the store and sit around the fire cracking and munching. I save up all my shells and will use just the shells for smoke too.

I also save up the hickory nuts from the yard in the tree and use them as well.

we dont have mesquite around here, unless you buy it - and I aint much on buying wood with so much free wood around. I will on occasssion buy it for smoking beef - nothing else but beef.

we used locust once and didnt care for it.
have not tried walnut - just doesnt seem like it would be good for smoking

hickory can get overpowering quick,hundreds of shagbarks here but gets too strong for me.i prefer hard maple and apple./

Here I use alder for fish, and Birch for meat. I tried using hickory for fish, but it reminded me of bacon, so was weird, same with alder used with sausage ,reminded me of smoked fish, and was weird.
Not many choices here, many use cottonwood for dried Salmon.

I've had access to....tag alders