When I bought this home in 1990, there was a plum tree out back that was 4 or 5 years old. It produced very few fruits until 1996, when I harvested a bounty of red plums from it. We had plenty of bee pollenators that Spring. Many of those delicious plums went to my neighbors and many went in my own family's tummies.
The next year, that old tree died of a fungus and it sat there for another year until it was cut down. I saved a 4-inch thick limb for possible smoking. Much to my surprise, this wood has excellent sweetness in it's smoke. It leaves a deep red stain when soaked and it is slow to burn on even the hottest coals. It gives T-bones and Porterhouse steaks a rich sweet aroma, works well with chops, and chicken.
For my tastes, it can't be beat. It doesn't "overwhelm" like hickory and is sweeter than cherry. There's not a hint of bitterness in the flavor of the meat, as you might taste using persimmon or oak. I'm surprised that no one has mentioned plum wood on this board as an excellent smoking wood.