I started with straight Kingsford. Then tried Competition, then tried the Mesquite and Hickory you mentioned. I think I can taste the flavor difference when using the Mesquite and/or Hickory Kingsford. I now use Hickory Kingsford.
(Disclaimer, I am far from a certified BBQ Judge, but I have eaten it and enjoyed it my whole life w/ the belly to prove it)!
In any event, I am getting ready to add the wood myself, as per Scooter B's suggestion.
For what it is worth, I'd try working with the Kingsford Mesquite/Hickory for awhile and moving up like I did. If nothing else, you will have something to compare it to.
Scooter B, my concern is changing the temperature regulation I've gotten used to with using the Kingsford. Can you comment on that for us? Any pointers? A couple of fist sized chunks, not soaked and partially buried in the Kingsford?
Thanks in advance.
JKC