Hickory is probably the most popular smoke wood used in barbecue, especially pork and ribs.  It has a sweet to strong, heavy bacon flavour, and has a strong flavour that complements all meats. Some people find that hickory alone can be overwhelming especially if too much is used. I never use hickory alone, but mix it with oak.  I use two parts oak to one part hickory. A good for all round smoking wood and works well with pork, ribs, hams, poultry, and beef.