Meat smoking is a unique beast. I remember thinking that I would really mess things up if I did them wrong. I’ve since learned that, as I’ve often read, ‘meat smoking is more of an art than a science’. There aren’t nearly as many ‘right’ answers as I thought there were. But there are some!
As long as smoke contacts the meat surface it will impart its flavor to the meat. The strength of the flavor depends mainly on the time and density of the smoke. The rule of thumb is to use “heavier” hardwoods like oak and hickory for smoking “heavier” meats like beef and pork. Use “lighter” hardwoods like alder, maple, fruit and nut-bearing woods for smoking “lighter” meats like poultry and fish. The fun comes in when you start adding small amounts of the lighter woods to accent the flavors of your heavier meats and vice-versa. I play with this blend myself I believe it adds a depth of flavor to our meats allowing for the true sweetness of the meat to come through. This paired with the fact we don't use sugars in our spice blend allows you to experience, true meat goodness..:)