Best wood chunk type if using over charcoal
I was reading about the different wood types and it got me thinking- I'm sure Apple, cherry, and pecan are excellent when you are using them in a stick burner, but when i see the words "subtle" to describe them, I think that the flavor imparted might be so subdued when using with charcoal that one might not notice it as much as say, hickory.
Those of you who do like the fruit woods more than hickory or oak, do you still prefer them when only cooking with one chunk on top of/buried in some charcoal? Or is my statement correct in that most of the fuel being charcoal, hickory is the best to add smoke flavor that is not too faint.
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG