I strongly prefer cherry or apple wood. Maple and pecan are alright too. Oak and hickory (unless pre-burned) make for a creosote-like taste.
You can fix that. Oak & hickory are stronger woods than the fruit woods, yet they are what almost all competition smokers use regularly.
1) Make sure the wood is dry. Very dry. I usually let my smoker wood dry, already split, at least a year before using.
2) Cut your "sticks" smaller. Smoke should be white and thin, not dark and thick.
3) Make sure your coals are HOT when/where you add the wood.
4) Remove the bark. Bark makes a harsh smoke, especially on a small woodbox fire. It's not as much of a problem with a bigger, hotter fire.
That said, the fruit tree woods are quite pleasant. I love to use them when available, especially on fowl. Pork and beef can handle heavy smoke much better than turkey or chicken.
The next time you smoke something try this. Get a cheap aluminum pie pan, or make one w/ foil. Put in some Coarse Kosher Salt. ("Kosher" has to do with the jagged grind/shape of the salt.) Put it in your smoker beside or over the meat, so no juices drip in it. Stir occasionally. You'll get smoked salt. Great for adding a bit of smoke flavor to stuff in the kitchen.
