A while back we were talking about walnut for smoke wood. I smoked up a chicken and 8 slabs, low and slow with straight walnut. It was very good on the ribs, a bit too strong for the chicken. But, since the chicken was going into jambalya, it turned out perfect for the dish. I've alway been of the opinion that matching wood smoke flavor to the type of critter you cook is a bit too difficult for me. I like to describe various woods by the strength of the smoke flavor. Apple, one of the lightest. Next would come cherry, a little sweet and a nice color. Oak, pecan are right in the middle for strength. Hickory was always a strong as I wanted to go, with mesquite on the top of the list of strength. Now that I've tried walnut a few times, I'm putting it right between hickory and mesquite.
If you are not getting enough smoke flavor with hickory, try some walnut. It might get you there.
If you are not getting enough smoke flavor with hickory, try some walnut. It might get you there.