Yes, nice to meet you Mr. Griln4u!
Actually my thoughts were slightly different....and could be considered a "Wood Tip of the Day"!
When cooking with hardwood I have a couple of simple points to remember:
#1 for combined best flavor, highest heat, longest burn, are the NUT woods, these include Hickory, Pecan, Oak, Pistachio, Almond ETC. (Walnut is not included here as it can be TOO smoky!) another bonus with NUT woods is that you can use them almost green without any bad effects (just getting them lit and keeping them going would pose a problem).
#2 for great flavor, high heat but fastest burning rate, there are the FRUIT woods, these include Apple, Cherry, Plum, Peach, Citrus ETC. (I would also include Alder in this group).
#3 For super coals but not the best flavor, there are the BEAN (PODS) woods, they include Mesquite, Ironwood, Ebony ETC. I recommend these for open fire grilling or buried pit cooking! If you can get these types cheap they make execellent coal beads for your smokers! NEVER use Mesquite green in a metal cooker, the bitter flavor will cling forever!
This is all a bit oversimplified but I hope it can be helpful to someone!
Thomas