Sweet Lew's gives the clearest answer to the wood question. Its smokehouse burns hickory, pecan and peach. That makes it the best first stop when you want to taste the fire, not merely see the word "smoked" on a menu.
What each restaurant actually says
| Place | Published cooking detail | Order that makes the point |
|---|---|---|
| Sweet Lew's BBQ | Hickory, pecan and peach wood in a separate smokehouse | Lexington-style chopped pork or dry-rubbed ribs |
| Midwood Smokehouse | An all-wood smoker; its current social profile says "All wood, all the time" | Chopped Carolina pork beside brisket or St. Louis-style ribs |
| McKoy's Smokehouse and Saloon | Pecan wood is specifically named for the smoked wings | Wings first, then the smoked ribs |
| Noble Smoke | Two North Carolina masonry pits and steel Texas-style smokers; the wood species is not published | Compare Carolina pork with brisket, then look at the pit setup |
What the wood can change
Hickory is the bold one: savory, strong and easy to recognize on pork. Pecan is usually softer and a little nutty. Peach is lighter and slightly sweet. The cook still matters more than the log. Clean smoke should support the meat rather than leave it tasting bitter or sooty.
Do not assume "smokehouse" means all wood
A restaurant name does not tell you how the pit is fueled. Some kitchens use wood only, some use charcoal, and some use gas or electric heat with wood added for flavor. None of those choices automatically makes the meal good or bad, but they are different methods.
This guide only names a wood or pit type when the restaurant or a named publication states it. If a place does not publish the answer, ask at the counter and judge the food in front of you.