Absolutely, it is. Try a mixture of hickory and a fruit wood like apple, peach, or cherry for pork. Or a mix of oak and mesquite for venison or beef. Meat will absorb smoke flavor until it reaches about 165 degrees on the exterior of the meat. For large cuts in particular, that can take hours. Replenish your smoking fuel whenever it burns down and quits smoking. In some smoker models, that means refilling a small tray in the bottom of the smoker with chips or pellets. In other models, a metal tube inserted near the bottom of the smoker holds the pellets and allows the user to refill the smoker with wood chips without opening the main door and releasing the heat. Still other models feed pressed wood discs into the smoker at regular intervals, meaning the user doesn’t have to worry about adding additional fuel.