I have an apple tree that is dying and will have to be cut down. Too bad I'm so far away. I have not noticed a bitter after taste with hickory though, although I haven't smoked a ham or bacon, but I've done turkeys and chickens with hickory. Are you making any saucages? like Brats, blood sausage, or liver sausage? Do you have any mesquite down there? That's good for smoking too. I remember when I was a kid going to my neighbors to help butcher a big hog. I can still see that darn thing lying there while they craped the hair off.
