I landed a whole pear tree truck and big limbs a few years back. After getting it home I hit it with the chain saw and chucked it out at about 4",then split it down to usable pieces with the axe. I fire my smoker with charcoal and when I am ready to smoke I mix whatever woods I want by the chunk and add 4 chunks to a small pile. I make up two piles and then wrap and re-wrap with a second layer of heavy duty foil and set the two packets right on the coals. Smoke like crazy for about 45 minutes then dwindle down. When the first two are done I add more charcoal and another two packets of wood chunks. We had warm weather but a bit windy yesterday and I was able to get the sausages up to about 130 degrees but no more so I finished the heating in the oven until they hit 165. Out of the oven they get hung in the garage to cool. I wipe the sausages down as I hang them to get any grease or water off them. I just finished wrapping them in freezer wrap for the grandson. Knowing him these won't last too long. I did a taste test on one stick this morning and I have to say, this is about as good as I have done.
I have used peach pit husks for smoking Bassin. Those worked really well. Lots of smoke and sugar in the smoke so its a sweeter than hickory type of smoke. The actual wood or chips will give you about the same smoke as you'd find with pear/apple/cherry. Most of my fish gets straight fruitwood smoke. As a rule I use a hickory/apple or a maple/apple blend for beef, like whole brisket. For pork ribs I like maple and apple. On the maple, make sure its hard maple. We have mostly hard maple at the cabin I harvest a 8" diameter tree about every two years and handle it just like I did that pear trunk. The maple gets dried in the garage for a year before chunking it up, then another year before using it. I have a hard time regulating the fire/flames in my smoker using the chips and a pan so I started doing the chunks and have been very happy with the way things turn out.