I like cherry, but for chicken I havent found anything better than oak and cherry. If I am doing pork I like Hickory/Cherry. Beef is just stright oak. Cherry is one of my favorites but I use oak just as much. Once you learn your meats and woods you can think your wood combinations through and have the perrfect blends of smoke to complament your rub/seasoning/sauce.
Current Smoker: Char-Griller Kamado