That was me using hickory. A few years ago was watching an episode of Diners, Drive-ins and Dives. It was about BBQ places in Kansas City. As I was watching he went to a place that sold wood. And the owner mentioned that Gate's a local BBQ place used Oak and Maple. At my former home when the wind was right and they were smoking I could smell the meat cooking and you would swear it was hickory they were burning. On my ribs that is what I used. But, for the roast I used Oak, Hickory, and cherry. It has a really good flavor.