I am making my first table with haunched tenons at each end of all four aprons, and I am getting clobbered by stacked errors.

I am fine with this table ending up in a bbq pit, American beech has a pretty mild smoke flavor that goes well with fin fish, esp cod and halibut.

Is there a North American hardwood you particularly enjoy cutting joints in? I am kind of wondering about hard maple. I have worked a little maple, know I need sharp tools, but it seems like... Maybe maple holds it corners and edges better than beech? Would prefer suggestions at the lighter end of the scale, my eyesight isn’t helping any here either.

Thanks. I know I need to practice no matter what wood I choose.