You'll get multiple opinions, and since you're dealing with a very subjective matter such as taste they may not sync up with what pleases you, or they may. May not be the answer you're looking for, but experimentation will eventually serve you best.
That being said, the general guideline is; red meats most often work best with hardwoods e.g. Hickory (a wide ranging favorite), maple, various oaks, and for some mesquite. White meats usually pair better with fruitwoods e.g. cherry, apple, and so on, including pecan. You've been using a blend which makes it easy to cover both sides of the spectrum and not have to go through the pellet change mambo (which isn't that difficult, but adds another step to the overall process). Something I've noted on blends, they're not all the same in ratio of hard to fruit woods, so some have a bias one way or the other. As a side note the hardwoods tend to burn a bit hotter which won't harm or confuse the controller, but might end up changing the fan cycle intervals.
Someone will probably comment on using a smoke tube or similar device to tweak the smoke profile. Again, it's an experimentation thing.
