Mesquite Wood!

[Phil LaMarche]

I was brought a box of Mesquite that I will cut up and use for smoking.  I have only had Mesquite steaks when in Arizona and they were quite good.  Being a stronger wood, what else would you recommend to smoke in my BGE or 4 burner RED?  This wood is completely dry and came from Arizona.  Phil

[teesquare]

Mesquite can be a very strong flavored wood, stronger than Hickory and some do not like it. I grew up using Measquite - and happen to be fond of the flavor. Most folks prefer it with red meats - but I even like Mesquite smoked chicken breasts wrapped witha strip or two of bacon, and topped off with Longhorn cheddar, or Monterray Jack near the end of the cook.

Let us know what you think when you use it Phil.
Best!
T

[smokeasaurus]

I stay away from mesquite these days. No shortage of it around here. Can get harsh. Good with chicken..just use a very little amount.

I think CB mixes mesquite with other wood types when he uses his off-set............

[Barry CB Martin]

Phil - I use just a small amount of mesquite on some grilled meats like beef steaks and chicken. Very rarely use it as the only wood when smoking - but will add a small amount to apple or alder wood to give some complexity ---- about a 3:1 mix

But that may not be what you were really asking.  A good firm fish is also tasty when a kiss of mesquite is added to the surface flavor...think of swordfish all nice & seared with butter/olive oil/lemon/caper sauce and that kiss of mesquite in there. In your area I might grill grouper too!

[TwoPockets]

Phil, I no longer use mesquite for low and slow smokes because it can be very overpowering, I stay with pecan or apple mostly. When wanting a little smoke flavor in TBE or on the grill I will use mesquite on a hot and fast cook because it will impart more smoke flavor in a shorter amount of time.

[TentHunteR]

A little Mesquite mixed with Apple makes a pretty good spicy apple smoke flavor!

[Hub]

Mesquite and beef go together like cake and ice cream.  I use it on just about every brisket I do.  Keep the smoke very light and blue.  It doesn't take a lot and you don't need the smoke for the whole cook, e.g. I foil after about 3 hours on a brisket.

Hub