Experiment with different woods and combinations, but I'd recommend getting a notebook to keep notes on each cook. That way as you experiment you can remember which processes/combinations gave you good results. Right now I keep my beef simple and use oak with an occasional chunk of cherry thrown in. My pork varies from each cook. I usually use combinations. Any fruit wood + hickory or pecan or oak.
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300
When all else fails just ask yourself, WWGALD???