It seems no one likes Mesquite, why?

ob1stogie · Posted: May 29 2007 Post subject: It seems no one likes Mesquite, why?

Since that is almost all we can get, easily, in SoCal why is there so little info on this board. I know some think it makes the meat bitter, but I have yet to find that.

Learn me.
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FairWeatherSmoker · Posted: May 29 2007 Post subject: Mesquite

I use mesquite, mostly chunks for grilling steaks & burgers. I mix it with pecan or hickory for smoking.

I think it provides a very distinct flavor.

barnburner180 · Posted: May 30 2007 Post subject:

I think most don't care for mesquite wood because of the possibility of bitterness in the meat, but down in TX that's the rave, just like here in KC hickory is top dog. It's more of what you know to me.
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BigOrson · Posted: May 30 2007 Post subject:

I'll use mesquite for grilling because it delivers high-temp heat over a sustained period.

I don't use it for smoking because I intensely dislike the almost creosote flavor it seems to give my meats.

texanx5 · Posted: May 30 2007 Post subject:

I typically use mesquite and hickory mixed about 3 to 1. I can't get anything but chips around here so I add them to lump charcoal as a base. When I get my new cooker I am going to try and buy some pecan and oak.
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Jeff T · Posted: May 30 2007 Post subject:

I like mesquite. Wink

What i like to do is a 3-2-1 mix of Hickory, Mesquite & Apple.
Nice smokey flavor but be carefull one can over do it real easy.

big_jake · Posted: May 30 2007 Post subject:

try bbq galore in socal.they have loads of other types of wood chunks/chips.i think even home dopot has hickory.it shouldnt ge to hard to find something else.

oh and yes,i dont like mesquite either.its just to harsh for me.
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adolpho · Posted: May 30 2007 Post subject:

I prefer using oak (post oak) when I'm stick burning, but I do sometimes exclusively cook with mesquite. Mesquite is very common in my parts and that is one of the woods I get for free. I don't get bitter bbq from mesquite, but I believe that's because I build a strong base of coals to the point that whenever I add the next log it ignites right away. I do not add any meat in my cooker until I've accomplished that. I've also noticed it requires a lot more intake air to keep it burning. I usually have the firebox door cracked to let in more air when using mesquite.
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elk · BBQ Fan Joined: 19 Jun 2006 Posts: 328 Location: St. Louis

I like mesquite with beef, not so much with pork.

JamesB · Posted: Jun 04 2007 Post subject:

The only trick to mesquite that I've found is that it must be very well seasoned or burned to coals prior to use... I really like it on beef and chicken!

James
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Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

I don't mind mesquite. I wouldn't call it bitter. But I would say it's a different and stronger taste. I guess that's why it works well for beef. I bet it would work for venison, goat and any other meat like that. I, like many others, do like to cut my mesquite with other woods.

I have another post where I talked about pecan, apple and maple (2/1/1) for light meats and how it's my favorite now. I'm going to start playing around for beef next. I think my next beef smoke will have pecan, apple and mesquite (2/1/1). I had tried mesquite and hickory together in various amounts but was never satisfied.

Big Tom · Posted: Jun 04 2007 Post subject:

I agree with what some of the previous folks have posted.

You got to have a good hot bed of coals before using the well seasoned mesquite with plenty of air for a good clean burn. Then just practice, practice, practice to learn how it will work for you and your pit.
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JimH · Posted: Jun 05 2007 Post subject:

It takes longer to season than other woods. It's very dense and sappy and was the wood of choice for knees & other parts of old Texas Gulf Cost fishing vessels. Chips would be the safest route to go if you want to avoid the possiblilty of creosote.

Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas

Smokinfunk · Posted: Jun 05 2007 Post subject:

I seem to have gone the other direction than most with mesquite. I've come to the point where I never use anything else! I get cured chunks in 20-lb sacks from Home Depot here in Charlotte. I cook on Kingsford Charwood lump, or Original Charcoal Company lump (when I can find it) with just one chunk of mesquite at any given time. I believe the key is in keeping the smoke cloud so thin you can't even see it unless viewing the plume against a dark background.

Got a couple of neighbors that hang out along the back fence when I'm doing a cook, who used to constantly get on me for not using hickory on various things. After a few months and enough time to give everybody a sample of the results, two of the three guys tell me they dropped all other hardwoods as well. The other still swears that he'll never use it, that he just can't accept my word over "hundreds of other guys who are experts". Yet he won't try a taste of my results - won't even try a single bite! Says it's because he hates mesquite so much he refuses to put anything smoked with it in his mouth. One of these days I may wait until a day when I do a cook and he happens to be gone that day (so he can't see what I'm using) - then as an experiment bring him a sample, but lie and tell him it was done on some other wood. Just to see if he gloatingly says "It's delicious - see what I mean - much better than any taste you'll ever get with mesquite". No, I won't piss him off by revealing the truth - I'm not that kind of guy - it'll be enough just knowing what I know.

I honestly think they are many of us out there who simply maintain too strong a stream of smoke, and if you do, mesquite will probably taste even worse than other hardwoods. I think simply that other hardwoods are more forgiving. But I stand by my results: keep that smoke stream ultra-thin, and mesquite works just fine.
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JimH · Posted: Jun 05 2007 Post subject:

I've had chunks out of the bag that spew sap after being in the fire for a little while. Must be a quality control issue.

OU812 · Newbie Joined: 30 May 2007 Posts: 36 Location: Katy, Texas

You certainly have to be careful with mesquite as burning it green can have the same negative impact as if you used cedar or pine in your pit. Getting your pit clear of the resins from green mesquite can take quite a long time vs cedar or pine which you will never get out.

ob1stogie · Posted: Jun 10 2007 Post subject:

Thanks for all the comments. I guess I should have been more clear on what I use. I only use the lump charcoal, not wood. I buy it by the 40lb sack. I haven't yet found any "raw" wood in the charcoal so I guess I don't have to worry about sap. Personally, I like the mesquite flavor on pork products.
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rustyc · Posted: Jun 12 2007 Post subject:

Ob1 - I use mesquite charcoal exclusively for grilling, and use mesquite wood sometimes for smoking fish or making jerky (ever had mesquite smoked swordfish jerky... !!!???)

Where in SoCal are you? I grew up in SD, and used to get mesquite (raw) from a couple firewood guys out in the East County... most of it comes from S. Arizona or Mexico though...

--Rusty
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