Hmm.. Novel idea.
Although I agree with the points made above about uniformity and repeatability. My biggest issue is that I only use hickory for comp chicken and only for about the first half of the cook. In my opinion, hickory is only marginally less bitter than mesquite. I guess it could be worth a try to see.
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ