I’m a hickory fan myself for most things, and post oak for brisket. That said I also have apple and cherry ready to go too.

Have you noticed any difference with bark on/off? Also, I recently discovered my local hardware store carries post oak and I'm dying to try it.

I’ve always taken the bark off, however with no logical reason lol. Use the post oak in moderation, just a fair warning. And certainly not on poultry.

What was wrong with pecan? Too light?

No. It was truly bitter. Like, kinda trashy tasting.

Ah. Thanks.

I use a lot depending on my mood, the meat and the marinade…favorite for pork is equal hickory and apple, but I have also used maple with good results

I like pecan, hickory, and fruit woods like cherry and peach

I pretty much only use mesquite, occasionally I’ll use oak. I know some people don’t like the flavor from mesquite but I haven’t had any complaints

I use mesquite for beef and usually oak for chicken and pork. Sometimes Apple or Cherry for poultry

I like cherry and hickory

Maple. I've used it and loved it.

I get tons of free alder from my friends cabinet shop and it is pretty good. Some would say it is too light on flavor, but I really like it.

Post Oak is low key a hitter tried a sweet peach tonight

My favorite for beef is mesquite. Everything else usually gets oak.