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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-20-2012, 10:48 AM   #1
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
Smile Finally got some Mesquite (by courtesy of twinsfan)

Look what I got in a parcel today, after it been traveling from the States through half of Europe with fellow brethren twinsfan:

This precious bag of wood will have to be put to good use, and I'm a little afraid to waste it on a cook gone wrong (like yesterday's epic fail ; full report to follow). Too bad I already have two packages of Danish Back Ribs in the fridge, because that Mesquite definitely requires some premium beef! Any suggestions for an outstanding cook featuring beef on Mesquite are welcome.

A huge thanks to twinsfan, who brought this excellent present with him on his journey, it really can't get any better being part of the BBQ Brethren!
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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Old 08-20-2012, 11:42 AM   #2
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I use allot of mesquite, a little goes a long way. I use 1 chunk may be 3X6" in the UDS on a brisket cook. I stand it up in the middle and pack the lump around it so it gives up a little throughout the cook.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 08-20-2012, 12:52 PM   #3
is one Smokin' Farker
twinsfan's Avatar
Join Date: 05-28-11
Location: New Jersey

Awesome! Glad it made it there in one piece, and sorry that I bought too small of a box. Without speaking a word of German I was confused as heck!
Bell Mt. BBQ- Sourland Mountains, NJ,
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