I did some ribs using hickory and then my wife did some chicken a couple of days later using hickory too. They used totally different rubs and the ribs was lathered in Stubbs Original.
HOWEVER, both meats tasted very similar. They tasted great, but they were very similar even though the sauce and rubs were totally different.
I'm still figuring things out but I suspect that hickory has a very powerful taste and nukes the underlying.
I've used Pittmasters and Hickory so far. What other pellets are good?