just wondering what everyone uses hickory, apple ect?

Does anyone use pecan?

I use pecan and a little hickory but make sure not to use too much pecan or you will have bitter food.

mesquite and oak

I use Pecan but Like Drawout said in small amounts. I've found if I use split logs the flavor is better when using pecan. My hickory is leftover stock that can't be used by a rustic furniture outfit nearby. I use it all the time and love it. Most of my brisket is smoked with either white oak and mesquite or Just the white oak alone.

I like mesquite or hickory for beef, apple for pork.

Depends on the meat. Beef I use mesquite, pecan or hickory. Pork and chicken I use pecan or apple.

Like was already said, but I will add a little to my comment, don't overdo it with smoke! All that you want is just a little blue smoke coming from the exhaust. If you over smoke it with any flavor of wood, the meat will be bitter.

I only use pecan when smoking salmon or redfish. Something about that combo beats any other wood for me with fish. For pork and chicken I prefer hickory, beef I prefer mesquite. I have also found using green pecan over seasoned is less bitter with the fish. Odd I know, but just my findings.

I use oak for my base fire & just add a little of pecan, hickory, apple, peach or just about any fruit wood for flavor as it cooks.

I have smoked different meats for many years primarily with either hickory (chickens and turkeys) and mesquite for beef. A delicious method for pork is to use hickory and pecan. It is important to alternate the wood - put on some pecan and once it is burned down, put on hickory, etc. I use charcoal and put the woods on top of the charcoal fire. I always put some kind of rub on the meat before cooking. Try this - it is really good. This recipe won a national tailgate cookoff several years ago over competitors who used all kinds of elaborate methods. bh