We use oak charcoal for heat. It’s how we keep our pits at the cooking temperature we need. We add apple & cherry to the bed of coals. We like to refer to the wood as chapple.
We decided to use cherry & apple wood, because it’s plentiful in our area. The smoke you get from fruit woods is a lighter sweeter smoke. It burns hot & fast, which alleviates creosote. All that means is there is no bitter after taste on proteins you are eating, unlike hickory. Which can taste like you smoked proteins in a house fire if you’re not careful with air flow, temperature, & amount of time proteins are in smoke.