It's probably because I live in the Rockies, and have evergreens in my yards, and usually burn pine when camping.... I don't care for juniper (although I do have an occasional gin martini), and I can't stand cedar planked salmon (I opt for apple planks) or any other pine flavor on food. I even substitute walnuts for pine nuts in my pesto.
Speaking of Buckboard... Today, I'll be doing the soak-out and overnight rest on 14# of Buckboarded loins, and smoking them tomorrow. I sprinkled them with black pepper and roasted garlic powder before adding the cure, and will re-apply black pepper after the soak-out.