Hickory smoke and I have a rocky relationship. I have been smoking now for a number of years and I love to experiment with all kinds of different woods but am by no means an expert. Having read a number of posts on this forum, and enjoyed it, I decided it was time to get some response to this nagging question....do manufacturers use hickory to smoke the meat that becomes bologna? The reason I ask is that I find when I use hickory in my smoker I am always reminded of the taste of bologna....this is not necessarily a good thing when I am tearing apart a roasted chicken. Thoughts?