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Any or all of the above would be great. Some like a smokier taste some milder. Hickory is the strongest out of the three, then the maple then the cherry.
I don't smoke any beef but for pork I usually use hickory or pecan. I save the fruit woods like apple and cherry for the poultry.
play with 1 wood-no need to mix at this point-hickory mesquite-brings strong flavor-fruits give a milder taste-good for fowl-fish-no need to mix strong & fruit-