Wood chunk question...white cedar?

[Guest]

Here in south eastern PA we dont exactly have a super variety of wood chunks available. Pretty much everywhere I have been searching has had hickory and mesquite only...blah. So finally today I locate a store with some apple and black cherry wood chunks. They have a little deal going where you buy two bags of chunks and get one free. Pretty much the only other chunk flavor left is white cedar...so I grab it.

I read one thread in a search that says that white cedar is ok, but strong and should be used carefully till I understand what flavor its giving me.

I was wondering if anyone has used white cedar before, and if I should bother mixing it in with other woods during a smoke. Should I use it with shoulder, ribs, brisket?

Thanks,
BJ