I am one of those who uses 2 Kamado Joe grills. In no way would I ever begin to think I am a top class smoked meats expert. But, I'm totally happy with the smoked results I get from my KJs and my friends are always ready to help eat what comes out of them. I use chunks I buy in bags. Apple, misquote, pecan and some left over alder from wood working projects. So here is my question. I live in the western mountains. Scrub oak, mountain maple and chock cherry are all around my home. Seems like they should work and the supply is endless and FREE. Any opinions.