re: I'll be a WSM owner in 24 hours

For me - Kingsford, and 3 parts cherry and or apple wood - to 1 part pecan or hickory for milder smokes on pork, hickory or pecan on poultry, beef can be any combination. There is a long running debate as to whether or not wood needs to be added the entire time, but for me, I load it up in levels in the minion method. The interesting part is finding the flavor profile you like and going with it. The Jack Daniel barrel chips impart a nice flavor on ribs, as well.