I agree with everything you've heard. Working through a cord of hickory I bought. It seems to work fine on my big cooker, but the stronger smoke flavor needs some tempering on my small offset. Pecan doesn't have the same bite but seems easier for me to work with.
Some great advice I once received: throw an unseasoned chicken breast on the smoker with each different kind of wood. It's a sure way to form your own opinion on wood favors.
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