Originally Posted by Corky
Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.
I am a bit lost---I thought Oak was a nut wood.
Just kidding--we like the same thing except I use a TOUCH of Mesquite on PR also.
Originally Posted by landarc
I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.
That left coast Mesquite must some weird stuff
Seriously, I think the major bitch with Mesquite overall is that it is a strong flavor and will overpower the meat in a heartbeat if the cook is not careful. When I use it in MODERATION, I think it is an "earthy" flavor. When I have oversmoked with it, it is bitter and tastes like nasty creosote from a poorly managed fire.
This is a pellet thing only, and of little interest to most, but I mix "blended" mesquite pellets into all of my nut and fruit wood pellets. Winds up being 10-20 % which gives me the extra "earthiness" flavor we have grown to love.
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It's all Good Eats.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
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