Here at home I don't grill that often but when I do I use a mix of mesquite & native New Mexico oak. I don't use rubs or sauce... just the smoke from the wood for flavor.
I have had steaks grilled over apple wood before... not bad... gives steaks a nice flavor. A friend had a bunch of branches from a pruned cherry tree that he used for grilled chicken. The chicken was tasty but that might have been 'cause his homemade grillin' sauce had a cup of Kirschwasser mixed in. Damn! I'm gettin' hungry for a big grilled steak!
PB
When it comes to steak, I don't want anything on it either except for salt. Something about cooking with wood or some kind of wood chips really makes a difference. The first time I used hickory and mesquite, I didn't realize how much hotter it burns. I have one of those Barbeques that look like a barrel laying on it's side with the top that opens up. When I really get going especially if I'm doing something like chicken, I smoke up the whole neighborhood.
