Which of the following is a common wood used for smoking BBQ?

Hickory is widely recognized as one of the best woods for smoking BBQ due to its strong, robust flavor that complements various types of meat, particularly pork and beef. The high heat and consistent burn that hickory provides make it an excellent choice for smoking, allowing for a deep, smoky flavor that many barbecue enthusiasts appreciate. Hickory also produces a smoke that is sweet and slightly nutty, enhancing the overall taste of the dishes being smoked.

Other woods, while they can be used, are often chosen for their milder profiles or specific flavor notes. For instance, pine can impart a resinous flavor that isn't ideal for food smoking. Maple offers a sweeter, milder smoke that works well for poultry and pork but may not provide the distinctive depth that hickory does. Walnut has a rich flavor but can be quite strong as well, and it often requires blending with milder woods to avoid overpowering the meat. Therefore, hickory stands out as a popular, versatile choice for achieving a bold and satisfying BBQ flavor.