Hickory

Hickory is the most popular smoking wood in America and arguably the most versatile. It produces a strong, distinctive smoke flavor that most people immediately identify as "BBQ." If you've ever eaten smoked bacon, you've tasted hickory.

Flavor Profile: Strong, assertive, with bacon-like, robust notes and a slight sweetness. Hickory has more punch than oak — it makes its presence known on the meat. This strength is both its advantage and its risk: too much hickory smoke can overpower delicate proteins and turn bitter.

Best Pairings: - Pork shoulder and pulled pork (the classic pairing) - Pork ribs (especially blended with cherry) - Bacon and ham - Beef brisket (used carefully, or blended with oak) - Poultry (lighter application)

Burn Characteristics: - Burns hotter than oak, with a faster burn rate - Produces less coal than post oak - Can spark more than oak — keep an eye on it - Best used as smaller splits to control heat output

Regional Importance: Hickory dominates in many BBQ regions — it's the standard wood across much of the South, Midwest, and Eastern BBQ traditions. While Texas favors post oak and the Carolinas use a mix, hickory is the common thread that runs through American BBQ culture.

The Blend Factor: Hickory is an excellent blending wood. My rib blend is 70% hickory, 30% cherry — the hickory provides smoky backbone while the cherry adds sweetness and color. You can also blend hickory with oak to soften its intensity for longer cooks.

Caution: On very long cooks (14+ hours), straight hickory can accumulate bitter compounds on the meat surface. If smoking brisket with hickory, consider switching to a milder wood after the first 4-5 hours, or blend it with oak from the start.