Our 5th child (Son) that was born in El Reno, OK was made in Denton, TX ... Other 4 all made and born in Ellsworth, KS ... lol
I haven't tried the Mesquite Pellets yet, but hope they do work better than wood chips as the Mesquite chips are so powerful that it is easy to over smoke with them if not careful. Ditto on Hickory chips.
I've used Todd's mesquite and his hickory pellets. As I think you know I have a MES 30 Gen 1. With the AMNPS I get great smoke flavor but as I've said quite a few times it's the right amount of smoke. My experience with wood chips is that it's easy to oversmoke food with them because they in effect burst into heavy smoke when you lay them on top of coals or load them into a smoker, and then they burn out in about 15-20 minutes. Then you have to dump more in with yet another burst of heavy smoke and so on throughout the smoke or the grilling. With the AMNPS you load up the pellets, light them, and then they slowly burn up along the row, turn the corner, and slowly burn down the next row and so on. It's a steady, constant and controlled stream of smoke.
Also from my experience some meats take in smoke better than others. The baby backs I just smoked have a good amount of hickory smoke (which is strong flavor anyway)--almost in your face but not quite. But the beef brisket I smoked over oak a few weeks ago had the smoky flavor beautifully intertwined with the smoke. rub, and BBQ sauce flavors. I smoked a pork shoulder over hickory pellets and again, beautifully intertwined smoke among the other flavors. As I said in other threads I now only use wood chips when grilling in my Weber kettle grill, either throwing them over the coals or inside homemade foil packets.