Beech seems to be a preferred smoking wood in Europe, so I don't see why it wouldn't be good here. I doubt if there is much difference in flavor between American beech and European beech-I've cut down and sawed up several of both over the years, and the wood seems to be pretty much identical, shouldn't be any more difference than using one or another of the many species of hickory.
...Half a yard full of crap to cook on like everybody else...
Just a hungry hillbilly lookin for a dead critter to cook
in one throwdown,