I use charcoal to fuel my fires, too, but I can't remember the last time I DIDN'T use cherry wood chunks along with charcoal, and usually some apple or peach wood, too. I love that stuff. Like others have said - its great with pork and poultry. Imparts a nice color to the meat as well. I wish I had a cord of cherry wood in my backyard, I have to buy mine in the bag at Menards or online.
Hatfield and McCoy Barbecue
Illinois This Butt's for 'Que - Pitmaster
KCBS CBJ; 18.5" WSM; UDS
; Thermapen Mk4
; DigiQ DX2
; CharBroil Gasser (wind victim after 11 years)
; Maverick; OTS x2; etc.
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