The key to usin any kinda
> wood is to use the amount that adds the flavor you want to the meat. Some
> like more smoke flavor than others on different kinds of meat. Ya have to
> experiment til ya get ya own style.
> --
> -frohe

It also depends on whether you are using unburned wood (cooking
chunks/chips) or burning the wood down to coals first. It has been my
experience that wood that has been burned to coals first produces a milder
flavor, for the same amount of wood, than wood that is unburned (like
cooking chunks).
I don't know too many people who would burn down wood and use an electric
smoker. I have done this with my ECB but I was using the wood as the fuel.

ag