First I would choose cherry and then the oak (either white or red).
I really loved the light taste of cherry on pork but I also loved the hickory I used this last weekend with spares. I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.
Remember I too am new to this game of smoking but those are the woods I have used, not including mesquite which is amazingly strong!! I didn't hate it but my wife did!!
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