You know when I was first starting to "research" BBQ and charcoal, etc...I ran across a website--the BBQ Faq, or something like that--that claimed that almost all of the "aromatics'" were burned off during the process of converting wood to charcoal. In other words, there should be little or no "mesquite" taste from the lump charcoal.
But since then (and before I could try it out, myself) I ran across other folks saying that mesquite charcoal would leave a bitter taste on the meat--just like the raw wood. So, then, I wrote to the manufacturer and they told me to I not use mesquite lump for low and slow.
That should have been all the answer I needed. But then I read posts on the KC BBQ forum from several people who said that they actively compete using mesquite lump.
So now I am actively seeking opinions and other people's experiences.
The Lazzarri lump (all I can get in this area) is visually beautiful--no plywood or tonque and groove, just pieces that look like limbs and tree. But SWMBO would not take it kindly if I ruined a brisket or a nice BB... and had the better part of 40 lbs of lump still sitting out on the patio.
