Different woods for aging/flavoring

[Rivver]

I live in a part of the country that allows me numerous different types of wood to use at my dispense. We have a ton of white oak (also black oak and red oak), sugar maple, pecan, fruit wood, sassifraas, persimon and various others. I have only experimented with charred white oak so far. Has anyone used other types of wood and what were the results?

[Prairiepiss]

If you look back though this section you posted this in. You will see many threads asking the same thing. It has been asked twice in the last month. Just saying.

[Rivver]

I was looking to see if maybe someone who hadn't posted on it before might have something new to add, I've read through all the past posts and I still have questions regarding different types of wood. Nonetheless, from now on I will refrain from posting anything new that may have even been hinted at in another post.

[Prairiepiss]

I was just saying.

Adding to an existing thread would be best for everyone. That way the info can be contained in one thread. Instead of many different ones. It makes searching much easier. For those looking for the info.

[Rivver]

One question I do have, I looked but could not find the answer I was looking for. If anyone has used maple for aging/flavoring, did you use sugar maple or hard maple? We have both available here, with sugar maple being more plentiful.

I'm assuming sugar maple would be the choice and heart wood also?