I think overall, it's really mesquite, and everything else.
To further explain this - yes, if you smoke a chicken with apple, it may taste milder and more pleasing than one smoked with the same amount of oak, but is the flavor different or more smokey? Some woods make a more intense smoke flavor, but it's smoke flavor. As an experienced Qer, I would use 1/3 the amount of oak as I would apple, and I would bet that then you couldn't tell the 2 apart. I cook with what's readily at hand, and don't really worry about a flavor difference because I really haven't ever found one within the realm of acceptable hard woods (meaning I don't use walnut, ash, locust, etc) Some woods take less to get the job done, but in the end, smoke is smoke. Maybe my palette isn't that sophisticated.
YOU WANNA THROWDOWN?
Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart
You're ordering Grilled Cheese?
At a BBQ Joint???
Yes. What's the point in ordering BBQ? It's never as good as yours, dad.