Which fruit wood is known for imparting a strong flavor and is typically used for smoking?

Hickory wood is renowned for its robust and distinctive flavor, making it a popular choice for smoking various types of meat, especially pork and beef. It creates a rich, smoky taste that enhances the overall flavor profile of the food being cooked. Hickory has a higher concentration of lignin, which contributes to the intensity of the smoke it produces, making it a favorite among pitmasters looking to create a bold flavor. This characteristic makes it particularly effective for smoking meats where a strong, hearty flavor is desired. Other woods like cherry, apple, and pecan offer milder flavors and are often used when a subtler smokiness is preferred.