Almond wood has become my standard. Used to use Hickory or Apple, but now I'm a convert to almond. It has a similar quality to hickory, but milder. I have yet to encounter a cook where the meat is over-smoked with almond, even if going the entire time unwrapped. It is a more complimentary component of the cook, as opposed to having the smoke take priority
So did I... my wife staked her claim after the photo was taken