The key is to match your wood to what you are smokin! I did not notice the flavor when I smoked with it. However, if you soak the meat in the whiskey first and then smoke it - you will get a much better flavor of the whiskey. Personnaly, I like brining my meat in good old coke and spices, then smoke over mesquite charcoal.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers