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What are you cooking on? Normally chunks would be the way to go (actually I'm more of a stickburner myself but I've been using a UDS the past couple months too & use charcoal/chunks for that) - I normally use chips if I'm smoking sausages & need heavy smoke (this is for homemade, btw).
Cherry and Hickory at a ratio of 2:1 for me, on all meats now. i used to mix it up a lot for different meats, but i just like what ive been producing with this combo.
I like to use a blend of 1/3 hickory to 2/3 fruit wood. My favorite on pork butt is hickory and cherry. I have used hickory and apple with good results as well.