I've cooked with and loved cherry, but is black cherry good too? We were clearing some brush at a friend's house and identified some of the wood as black cherry. It's all stacked to season, but I won't bother if it is terrible for smoking.
The funny thing is my buddy was prepping to cook two shoulders overnight on his kettle, and was in a mad scramble yesterday to find some cherry or apple wood (his preference). So it'd be sweet if he was able to source his future cooks right in his own backyard.