Re: Smoked ham hock for ham and bean soupSorry but I haven't cooked hocks.
If you're going to use them for flavoring beans then you don't have to cook them to 200Â° like a pork butt. I would think that you could hot smoke them to 145Â° and then finish them in the beans. Or you could brine them and then cold smoke like a ham.
As far as wood flavor, use what you like best. If for beans I would use hickory to make them a little more smoky. If eating the hocks straight up, then maybe maple or cherry.
Like I said ... I haven't done these. Maybe someone can offer better.