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i assume you meant wood vs charcoal vs propane vs electric vs pellet.
they are all heat sources. finding the sweet spot of quality equipment and low cost fuel source that delivers the desired flavoring of smoke is all you even need unless you do comps. then check there rules
Most of the flavor comes from the gasses and not the smoke particles. One time i cooked a steak low and slow over charcoal with out wood chunks of any kind (not intentionally) and it was one of the best steaks i've ever had. This was before i knew anything of the benefits of smoke. As you know when charcoal is going it's not really smoking much but those combustion gasses are what really did it.