I tend to use a lot of wild cherry for smoking meat, its not really thick around this area but usually reasonably able to find a tree or two here and there, we cleared out 5A for a little subdivision a couple yrs ago and got a truck load of it, still using some of it for everything, including bon fires, gives off a pleasant, non harsh smoke.
I like to cut down a little tree sometime late fall, Oct or Nov, when the sap is out of it, and by the next summer it will burn like seasoned wood.
I have a pellet smoker for small cooks these days but I have a whole hog rotisserie that I built back in the day, that I like to burn Cherry wood in.

All the really good ideas I've ever had came to me while I was milking a cow.