British BBQ Society Forums

Cheers Dave, might try putting it on for mor of the cook next time!


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Why use Mesquite, when Acacia wood is readily available in this country and has the same flavour type, but not quite as strong?
I have mixed it with Apple and with Cherry and it has worked well.
Just don't use too much, but that goes with all woods, a little goes a long way, subtle smoke , not Creosote.
Just my opinion, so feel free to differ.
Si

Why use hickory when you can use pecan? Why not!

Share your pecan and acacia sources pls?

I'm really hoping Keith doesn't hit me with the search stick.

PeanutZA wrote:Share your pecan and acacia sources pls?

I'm really hoping Keith doesn't hit me with the search stick.

Why wood ( ) I you've proved you can search both on here and in the real world. It just annoys me when people come on to the forum having not bothered to check if their question has been answered before or even read past topics on the subject Quest away dear friend quest away......

Spot on. Keith.

Pecan I bought from here - http://www.druidswood.co.uk/purchase.pecan.htm I go for the 10kg box of 'smalls' which are bloody big chunks usually much bigger than the stated 6 inches

Tried some sliced pork belly cooked in mesquite smoke and it IS an intense flavour compared to other woods. I can see it working incredibly well with beef

YetiDave wrote:Tried some sliced pork belly cooked in mesquite smoke and it IS an intense flavour compared to other woods. I can see it working incredibly well with beef

I have used it on brisket and loved it, tried on pork too, didn't like it so much. It would be my choice now for brisket and if I ever try beef ribs I'll give it a go too.

It was a bit overpowering on the belly, but I think an hour at the start of a smoke for a shoulder followed by a milder wood for the rest of the smoke would be nice I've yet to try a full brisket, it's been on my list for months...