I have some wood in my shop I think is Sycamore. It's got an interesting grain but it doesn't smell very nice when I'm cutting or sanding it. Most of the common woods I use are traditional woods for smoking. Oak, Cherry, Maple, Hickory etc. But I was thinking that the Sycamore might not be a good meat smoking choice. Just being curious here, I have no plans to attempt to use it. I have plenty of the good stuff.