Fruit woods Question

BBQfan1

Gearing up for another great weekend of Egging, I stopped at a local bbq outlet to pick up a bag of apple wood chips since I'm out. I've come to really enjoy the smell and flavour of apple and/or cherry wood with Egg'd meals, especially ribs and anything else pork. I've done enough research on smoking to know that most fruit and/or nut-bearing trees produce nice smokey flavour for meats and poultry. This led me to the question: what about pear and peach trees? Why are they not popular or used much (if at all)? Are they too soft of a wood for smoking? Just somethin' I'm thinking about (when I should be working). Great weekend to all!
BBQfan1

sprinter

BBQfan1,[p]I've used both pear and peach wood but they seem not to add much of a distinguishable flavor to me. I live near an orchard and can get the prunings of a lot of different types of woods, and have come to prefer cherry best of all. [p]Troy