Used cherry on a 6 lb pork loin over 4 hours for the first time last weekend. Read that it can be used on about anything so figured I'd give it a go. I know this is likely just personal preference/taste, but do many of you find cherry to be very weak/mild? I've used mesquite on beef a few times now and I LOVE it and have never found it to be bitter or too strong. The cherry just seemed to be too mild for me. I've read mesquite can be too strong for many with pork so next time I will likely try hickory on my pork.