British BBQ Society Forums

Just wondered if anyone uses this wood regularly? I've got 10kg of lumps on the way to add to my cooks and I'm thinking I'll probably blend it with my usual wood of choice - pecan. However as I understand it some do use mesquite straight, thoughts? I might try some straight mesquite on a brisket roll or something small and see how that works out. I've cooked with it a couple of times before but only on a stovetop smoker but that's a different game altogether

where do you get your smoking wood from Dave, i will try some more exotic flavours in the future, sticking with oak and cherry till i get the hang of it.

hi dave

i have used mesquite in the past and found it to be a very strong smokey flavour. I think if you mix it with other woods it may over power them?
Just my thoughts on it.

I have since just used it straight for big cuts brisket, pork shoulder etc.

Every report I've read state how strong and pungent Mesquite is. On the course Harry Soo advised against it due to its flavours being so strong.

I get wood from www.druidswood.co.uk - £30 for 10kg delivered next day. I realise that's quite pricey but 10kg goes a very long way and they're good sized chunks that'll burn for an hour or more

Blending mesquite with other wood does seem fairly common, but I'd like to try it alone for at least one cook I'm glad it works with shoulder anyway

Hi Dave,
I have been trying all sorts of different woods and really like mesquite. It is a strong distinctive flavour but so is oak and pecan imho.

I like it on pork best, if you have some really meaty ribs or a shoulder. I would keep it clear of seafood or chicken but I reckon beef would go well in it.

Give it a go and let us have your thoughts.

Cheers
Tiny

Hi Dave,

I've also used Mesquite quite a lot, in chips from Weber, and of all of the woods I've tried it's by far my favourite. It adds a nice flavour if you don't use too much and a really nice colour. Have used on Pork shoulder and ribs. I tried some liquid smoke that was mesquite flavoured on the Harry Soo course though and it was hideous. Like drinking petrol!

Jaba

How much mesquite smoke did you give shoulder and ribs? I usually go for 6 hours or so of pecan for a good sized shoulder and 2.5 or 3 hours for ribs. I was thinking I'd probably use mesquite for the first hour and then cut it with pecan, but if I can use mesquite solo I'd love to try that first

I've always found I'm above 'smoke absorption' temp by 6 hours, have I been misinformed?

Matt


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I think meat will always continue to absorb some smoke, I know people who've cooked pork shoulder in an oven beforehand then proceeded to smoke it for a few hours and it does come out with some smokey flavour. Although it's more 'raw' tasting by that point and hasn't been given a chance to mellow