Well it has advantages...But disadvantages too. This is my understanding thus far ( I make no claim to being an expert
)
It is nearly impossible to afford - or find 100% flavor wood pellets - other than Hickory or Oak. SO it is sort of a "forced" blending to start with.
Then - If you were to use pure 100% Flavor wood pellets - you will find a large difference in BTU output from wood to wood ( Example: I love Mesquite - but I do not get the same BTU/ heat output per volume of pellets as Oak or Hickory, thus it takes more Mesquite to keep the same temp. This is a fairly complicated issue that has to do with comparing how the different wood burns in it's natural state vs pelletized.
When wood sawdust is compressed to make pellets - it eliminates the natural cellular structure normally occurring in the wood. This natural state has larger voids, with spaces for air, making combustion a little easier - aiding in part, higher BTU output. But - the benefit is that pellets are less likely to combust into flames, and will smolder at almost a "charcoal like" state more consistently than wood in it's natural state.
So - they work very well for the way pellet cooking is designed to function. But, there are some minor compromises we make for the convenience of "push button cooking
"
The number of folks that can truly smell and taste the difference in smoke, and tell you what wood you used - is small. It is a vast minority. You as a frequent cook, using different woods and tasting foods cooked differently may be good at it - but, that is not the average person that you feed from your grill
.