What's your favorite wood-and-meat combination?

Hickory with pork? Oak with brisket? Fruitwood with chicken? What combination keeps you coming back? Share the meat, wood or pellet blend, and what you like about the flavor. It helps to mention what you're cooking on and whether you prefer a lighter smoke flavor or something more noticeable. Have you tried a combination that overpowered the food, or one where you could barely taste the smoke? Those lessons are useful, too. Different tastes and different setups are welcome.