I pretty much use peach wood for everything, unless I am cooking brisket, where I use pecan. I have never noticed any odd smells or odd tastes. I do occasionally mix it with apple, or cherry, and even a small piece of pecan. Still no odd taste or smells.
I have always felt that peach adds the hint of smoke I am looking for and lets the meat shine as well.
I get my peach wood from two places. First is the peach farm down the road, when they prune. The second is Fruitopia.