There IS a difference.
I use a bunch of different woods. Most produce blue smoke, but the maple from my own tree starts billowy white for a couple minutes before settling down to blue. It's as seasoned as my cherry, but it just doesn't smoke/burn the same. Which is fine, as I've had no problems whatsoever with the finished product - no creosote, just deliciousness.
I've never had white smoke with hickory chunks. But from what I understand, hickory that hasn't quite finished seasoning will indeed billow white - and some pros WANT that! Check out Buzz, from his Throwdown with Bobby Flay. He uses wet, unseasoned hickory... and his product gets rave reviews.