Peoples preferance is dictated by there location. Most wash. are much more familiar with alder/apple/cherry woods. I personally favor mesquite, wich is more of a southwestern wood, but can't be beat for any cooking or smoking of meats or fish because of it's heat and flavor characteristics. Mesquite is a very hard wood in chunk size and needs to be soaked 12-24 hrs. While most recipes call for several pieces of wood, I load up the coals and let it roll. Temp. is the most important. Keep records and try different combinations until you find the mix you prefer.