Just my opinion here but, I start with my more potent woods first. After 140 big meats typically don't take on much smoke. If you start with your more robust wood first, that robust smoke will be the one that carries through more. Quality of wood is essential as well. In my experience good Western Wood Products and Fruita Woods and very reliable and prove good quality smoke.
Just my experience, and I hope to read more from others.
Backwoods Party, IQ 110 Blown
Whole Hog & CS 680 Louisiana Grills
WSM 18.5 blown with an IQ110
*FORMER SMOKER HOARDER*, NOW A HOARDER AGAIN!
Proud member of the Iowa Barbeque Society & Rocky Mountain BBQ Association