Flavor? The hickory is not over powering, but it's anything but mild.
I finished off the first stick today with some herb wheat crackers. I took it out of the fridge and let come up to ambient to get the full flavor. Man, that's some GOOOOOD niblin'!
I'll be doing that again soon. Next time, there will be sharp cheddar, Swiss, Monterey Jack and some homemade goat cheddar made by a local lady that's been making cheese for 20 years.
Tomorrow, I'll be smoking some Bluegill and Kosher Kielbasa. Right now, there's four big ol' fat Big Boy tomatoes in the smoker.