Mesquite Tutorial

vision

Smoke Blower

Original poster

Apr 29, 2011

131

11

Baltimore, Maryland

• Jun 28, 2011

• #1

What are the rules for using mesquite? I was thinking of using it on my first attempt at brisket and with the negative posts and talk of it being an "advanced wood" I'm questioning the choice.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,975

63

Hendertucky, Nv.

• Jun 28, 2011

• #2

Personally I only use it on butts and will only use a small piece along with hickory. It is strong and can get out of hand real quick. I would master the TBS before trying it. I would start with Apple or Hickory on your first one, you can't take away the smoke if to much. Good luck. 

 

Last edited: Jun 28, 2011

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,596

140

Savage, MN

• Jun 28, 2011

• #3

Ditto!

Todd

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,945

75

Central California

• Jun 29, 2011

• #4

I wouldn't go quite that far, but these guys are certainly right.

Mesquite is one of the strongest flavored woods.  I would reserve it for pork or beef.  Texans might tell you that you cant cook beef without it.

Use it with caution until you get to know it.

Good luck and good smoking.

 

vision

Smoke Blower

Original poster

Thread starter

Apr 29, 2011

131

11

Baltimore, Maryland

• Jul 9, 2011

• #5

A few months ago I was at a resort in Phoenix. The first night we walked outside and there was this MAGNIFICENT smell in the air. It was less a smell and more like a perfume. We were told the scent was coming from the nightly bonfire they fuel with mesquite.

Today I'm using some mesquite on a chicken cook and the chunks smell almost nothing like that bonfire. Anyone know why this is?