It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts. It has been said that hickory is the King of woods and is prevalent in the Southern regions of the country. Care should be used when cooking with this wood. It will produce a sweet to strong, hearty taste.
Hickory is perfect for ribs and pork shoulders.
It also enhances any red meat or poultry. It is milder than mesquite, however. This tree indigenous to the Northwest United States produces a mild and fruity type of taste. Others say it makes meat taste slightly sweet and fruity. It is mild enough for chicken and turkey.