I used some Cedar on my first ever smoke and have never used it since. The chicken I cooked tasted like hot dogs. Since making my way around the net on various smoking boards everything I have ever read says use Cedar on fish only....and that all soft woods are bad for traditional barbeque.
If I was to cook a whole hog I would use hickory and a little bit of cherry tossed in for sweetness and red colouration.
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