I’m not the best at explaining it, but I found a chart online. “Sweet and mild with a flavor similar to hickory but not as strong. Tasty with a subtle character an all-around superior smoking wood. Try smoking with the shells as well. Good for most things including poultry, beef and cheese. Pecan is the best for that beautiful golden-brown turkey.”

I removed pork because I don’t eat or suggest eating it. Here is the link to their chart.