Strictly post oak at home. Strictly native texas pecan and fresh Fruitawoods cherry for comps. Cherry adds like stated earlier a whole new dimension of smoke flavor to foods. It does darken your lighter colored meats. Also as stated earlier you can only dectect your strongest smoking wood is untrue. If you use 3/1 fruit/hardwood you get a different flavor profile. Don't take my advise, try it for yourself, you will like it.
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