Mesquite

YetiDave · 07-24-2013, 06:40 AM

Hi all, I just got a large bag of mesquite chunks and was planning on using some in a cook this weekend, probably for pulled pork or maybe some beef.. Just wondered how much to use? I usually give an 8/9lb shoulder 6 hours of pecan smoke but as I understand it mesquite can be considerably stronger. I was thinking 2 hours mesquite and 3 hours pecan?

Garyclaw · 07-24-2013, 08:07 AM

Not sure as I don't recall ever using it. Maybe some here in the know will chime in.

Icekub · 07-24-2013, 08:13 AM

Every time I have used it, everything tasted oversmoked. So for now, I have stopped using it. But you definitely have to give it just a little if you do.

HeSmellsLikeSmoke · 07-24-2013, 08:22 AM

I just use fewer chunks of mesquite for the cook and it works great. Never have mixed it with other woods so no help on that.

Bigdog · 07-24-2013, 08:44 AM

I use it all the time and on just about every cook. Love it. The key is to use it on a hot fire to get a clean burn. And yes, I mix it with all other woods. My favorite mix is Mesquite, Hickory and Pecan. This works esp. well on your primal cuts but I use it on almost everything.

PekingPorker · 07-24-2013, 08:49 AM

I rarely use it and am very cautious with it when I do because it is so strong. A little puts a lot of smoke flavor on quickly. I would give it two fist size chunks of mesquite right at the beginning then go pecan the rest of the way.

Bludawg · 07-24-2013, 08:55 AM

I have all the free mesquite I can cut and use it quite often IN MODERATION. 1 split 3X8" is all I use on a Brisket in the UDS, mixed with post oak in the stick burner I use 3 in the whole cook. Personally I don't like it on Pork, a few little Bic lighter sized pieces is nice on Chicken.

trufunk · 07-24-2013, 09:20 AM

love mesquite as others said got to keep fire going cannot let it smolder. I aso throw a little oak to offset the faster burn.

Riz58 · 07-24-2013, 11:00 AM

Mesquite does give a heavier smoke flavor, and being a West Texas boy, that is the flavor I prefer. The smoke flavor is what makes it BBQ to me, so I put on more smoke than many. As said above, if you prefer a lighter smoke, you will use less wood than with some of the other common varieties.

rumpunch · 07-24-2013, 11:10 AM

So do you guys go with a hotter temp and quicker time with Mesquite than with Hickory, etc.?

oldbill · 07-24-2013, 12:47 PM

Quote:

Originally Posted by trufunk

love mesquite as others said got to keep fire going cannot let it smolder. I aso throw a little oak to offset the faster burn.

This is good advice! The key to avoiding over smoking is to burn a good, hot fire that will make the wood combust every time you add it, with no smoldering wood which will create creosote. This is true with any wood and as long as you follow the above advice you will get the full benefit of the mesquite flavor without fear of bitterness or overwhelming smoke flavor.

oldbill · 07-24-2013, 12:54 PM

Quote:

Originally Posted by rumpunch

So do you guys go with a hotter temp and quicker time with Mesquite than with Hickory, etc.?

Well mesquite is a lot more dense and does burn hotter than most other woods. It was one of the preferred fuels of the frontier blacksmith if that tells you anything! LOL! Because of it's heat generation it makes an excellent grilling wood and if you're smoking with it you will use less than other woods.

thaifighter06 · 07-24-2013, 01:35 PM

I'd use mesquite only with beef. It overpowers if used with a "lesser" meat.

07-24-2013, 06:40 AM	#1
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	Mesquite Hi all, I just got a large bag of mesquite chunks and was planning on using some in a cook this weekend, probably for pulled pork or maybe some beef.. Just wondered how much to use? I usually give an 8/9lb shoulder 6 hours of pecan smoke but as I understand it mesquite can be considerably stronger. I was thinking 2 hours mesquite and 3 hours pecan?

07-24-2013, 08:07 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Not sure as I don't recall ever using it. Maybe some here in the know will chime in. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-24-2013, 08:22 AM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I just use fewer chunks of mesquite for the cook and it works great. Never have mixed it with other woods so no help on that. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-24-2013, 08:44 AM	#5
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I use it all the time and on just about every cook. Love it. The key is to use it on a hot fire to get a clean burn. And yes, I mix it with all other woods. My favorite mix is Mesquite, Hickory and Pecan. This works esp. well on your primal cuts but I use it on almost everything. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

07-24-2013, 08:49 AM	#6
PekingPorker is one Smokin' Farker Join Date: 02-21-13 Location: Atlanta, GA	I rarely use it and am very cautious with it when I do because it is so strong. A little puts a lot of smoke flavor on quickly. I would give it two fist size chunks of mesquite right at the beginning then go pecan the rest of the way. __________________ Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ

07-24-2013, 08:13 AM	#3
Icekub On the road to being a farker Join Date: 06-12-12 Location: Cincinnati, OH	Every time I have used it, everything tasted oversmoked. So for now, I have stopped using it. But you definitely have to give it just a little if you do.

07-24-2013, 08:55 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I have all the free mesquite I can cut and use it quite often IN MODERATION. 1 split 3X8" is all I use on a Brisket in the UDS, mixed with post oak in the stick burner I use 3 in the whole cook. Personally I don't like it on Pork, a few little Bic lighter sized pieces is nice on Chicken. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

07-24-2013, 09:20 AM	#8
trufunk Full Fledged Farker Join Date: 11-14-11 Location: San Antonio, Tx	love mesquite as others said got to keep fire going cannot let it smolder. I aso throw a little oak to offset the faster burn. __________________ I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen

07-24-2013, 11:00 AM	#9
Riz58 On the road to being a farker Join Date: 06-26-12 Location: Four Corners Region, New Mexico	Mesquite does give a heavier smoke flavor, and being a West Texas boy, that is the flavor I prefer. The smoke flavor is what makes it BBQ to me, so I put on more smoke than many. As said above, if you prefer a lighter smoke, you will use less wood than with some of the other common varieties. __________________ Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker

07-24-2013, 11:10 AM	#10
rumpunch Got Wood. Join Date: 07-18-13 Location: Shelbina, MO	So do you guys go with a hotter temp and quicker time with Mesquite than with Hickory, etc.?

07-24-2013, 01:35 PM	#13
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL	I'd use mesquite only with beef. It overpowers if used with a "lesser" meat. __________________ BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen