Wow, you are golden then! Experiment around with different combinations and see what you like best. The only time I use all hickory is when I do pork shoulder, I like a real deep smokey flavor in pulled pork. I prefer the taste of stick burners to be honest, I just don't have as much time to tend a fire and clean out smokers as I used to. Make sure you take some pics when you fire it up!
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm