I used it along with some traditional German rauch malt in a smoked imperial porter, then aged it on hickory. It's pretty tasty and took gold in smoked beers in a recent comp. Like Briess' cherry wood smoked malt, the smoke character is intense but not harsh. I used 7.9% rauch and 7.9% Mesquite in that recipe. The smoke character is definitely noticeable, but still on the mellow side.