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Mesquite!

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    Mesquite!

    Second place is not even close.
    Click image for larger version

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    #2
    I've never used mesquite. Apple and cherry are my go-to woods. It helps that a friend's family owns an orchard. Free wood is the best wood.

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    • Argoboy
      Argoboy commented
      Editing a comment
      Yes free wood is the best wood. I use hickory, apple, cherry and hard maple.

    #3
    Don't see that out here on the east coast.

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    • frigate
      frigate commented
      Editing a comment
      Cherry wood works well on the east coast for brisket. You don't have to fill your cargo hole with mesquite on your next trip to Texas.

    • Huskee
      Huskee commented
      Editing a comment
      An oft overlooked smoking wood is ash. It is wonderful on meats. In case you have access to any.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Oh, yeah frigate I have a stock pile of apple, cherry, oak and some hickory.
      I have not tried ash, will have to look for it Huskee

    #4
    Is this for your stick burner? Have you used mesquite in a stick burner before?

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    • Scout789
      Scout789 commented
      Editing a comment
      Yes it is and yes I use it frequently. If I don't have any mesquite I use oak.
      My stick burner is my profile pic. It is from the Lyfetime company out of Uvalde TX.

    • Huskee
      Huskee commented
      Editing a comment
      Scout789 I've never used it in log form myself, how is it? I assume with a nice hot fire it's not too strong like its reputation states.

    #5
    I use mesquite mixed wit red oak for beef. I also like grilling lamb or chicken over a livefire of it. Burns HOT with a very distinct aroma and taste. Also burns longer than anything else. A green mesquite stump is damn near impossible to burn out. Wrapped in coal oil soaked cloth to get it hot enough to catch, then will burn for days.

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      #6
      @Huskie,

      As others have said, mesquite burns hot and long. When my supply is sound, I use it straight up. I will mix with oak if my stockpile is getting skinny. I don't find it at all strong or overpowering, but it does need to be well seasoned. .I will use it for brisket, pork butt, ribs or chicken. It matters not to me.
      Last edited by Scout789; March 1, 2020, 07:45 PM.

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