jgh1204
Babbling Farker
If you have read some of my posts, you will see I am no fan of mesquite. My dad did not like it and my mom does not since many places that use mesquite, the que comes out musty, bitter, just a weird twang to it.
However, I have noticed lately, that at least 2 places I have taken my mom, they used mesquite and there was just a good smoke taste without the bitter twang to it.
After reading the smoke color threads, I ask you mesquite lovers, are the places where the que tastes weird using mesquite, cooking with too green of wood, getting to much dark or white smoke and no blue?
I have a few bags of mesquite that are several years old that someone gave me, but I have never used.
Also, I am planning on a big cook this weekend and wanting to use lump and hickory chunks. Does mesquite lump charcoal burn cleaner than mesquite wood? I doubt I can find any other lump around here besides mesquite. Most of the mesquite lump does come from Mexico.
Ok, this post is rambling and all over the place, but what do ya'll think?
However, I have noticed lately, that at least 2 places I have taken my mom, they used mesquite and there was just a good smoke taste without the bitter twang to it.
After reading the smoke color threads, I ask you mesquite lovers, are the places where the que tastes weird using mesquite, cooking with too green of wood, getting to much dark or white smoke and no blue?
I have a few bags of mesquite that are several years old that someone gave me, but I have never used.
Also, I am planning on a big cook this weekend and wanting to use lump and hickory chunks. Does mesquite lump charcoal burn cleaner than mesquite wood? I doubt I can find any other lump around here besides mesquite. Most of the mesquite lump does come from Mexico.
Ok, this post is rambling and all over the place, but what do ya'll think?