Chalk another vote up for well managed fires and pecan; it really does seem to be the "all around" champ for most meats.
I know there are numerous varieties of hickory (of which pecan is one) and it could be that some are stronger flavored than others, but I've never "over-smoked" anything when the fire is right, regardless of wood type. Would be interested in other Brother's opinions on various hickories.
I'm a sucker for pecan + cherry on briskets and other beef cuts, pecan + hickory/cherry/apple for most of my pork and poultry.
Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS
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