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Anyone using Mesqite?

hondabbqhondabbq Posts: 1,008

When I bought my egg one of the first woods I bought was Mesquite and Apple.

I started reading a lot on here and I read that mesquite is too strong for smoking low and slows, so I haven't used it at all yet.

I know how much smoke flavor I like and have nailed it down. I am doing a brisket this weekend (second attempt) and was curious if anyone could point me in the right direction with this wood.

I know CenTex and a few others will yell at me (JK) for not using Oak but I cant find any locally.

 

Winnipeg, Manitoba.

Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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Comments

  • JRWhiteeJRWhitee Posts: 2,556
    edited July 2013
    Same for me, when I bought my Egg years ago I made baby backs and used Mesquite and it was very strong and haven't used it since. Now I stick with Hickory, cherry, pecan, apple, oak and some alder for fish. You can't find the Jack Daniels chips near you? 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • hondabbqhondabbq Posts: 1,008
    @JRWhitee I have seen them and they seem pricey to me. Are they Oak?

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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  • I find that mesquite is OK if you use a little bit of it and mix it with some other wood.  If you use strictly mesquite, it may be overpowering.  Try mixing it with pecan, apple, hickory.
    Large BGE
    GR
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  • KoskoKosko Posts: 535
    I toss VERY LITTLE mesquite in from time to time on a steak cook. It doesn't take much but it adds a great flavor when used properly on a red meat cook.
    Peachtree City, Ga Large BGE
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  • fishlessmanfishlessman Posts: 16,500
    ill toss a few chips in with cherry chunks for pulled pork sometimes just to change it up, that and i just dont seem to taste hickory and cherry as much anymore. it doesnt take much to taste mesquite in a low and slow
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  • SkiddymarkerSkiddymarker Posts: 6,286
    Kosko said:
    I toss VERY LITTLE mesquite in from time to time on a steak cook. It doesn't take much but it adds a great flavor when used properly on a red meat cook.
    I'm with @Kosko here. Use it sparingly. I've found that rather than chips/chunks I use a few pieces of mesquite lump mixed in with my lump du jour. Adds just a nice touch of flavour. 
    If you are using chips/chunks, I suggest using about 1/4 of what you would normally use. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • JRWhiteeJRWhitee Posts: 2,556
    hondabbq said:
    @JRWhitee I have seen them and they seem pricey to me. Are they Oak?
    Yes they are oak and they are pricey, I use them for Briskets only.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • calracefancalracefan Posts: 481
    If you can not find oak use Pecan, it is good on Brisket !
    Ova B.
    Fulton MO
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  • Mesquite for steak grilling, or any beef cook.
    Billy
    Wilson, NC
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  • RV10FlyerRV10Flyer Posts: 135

    We use nothing but mesquite logs at deer camp (non-BGE) to cook steaks, chicken, etc. and they turn out good.  I'm guessing since the pit is not a sealed environment like the BGE, the smoke flavor is not as intense.  I have not used any on the BGE yet.  I plan on brining some back when I head out there in a couple months.


    North Texas

    XL BGE

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