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Wood chunks with Butt?

roa71roa71 Posts: 3
Smoking two butts tomorrow am on my large egg.  I have some mesquite chunks and some apple chunks.  Should I use either of these when cooking slow and low?  Will it help or hurt the taste or not make a difference?

If so, should I layer the chunks in with the lump.

Any advice is appreciated.

Thanks, Rick


  • Mattman3969Mattman3969 Posts: 7,939
    I am not a mesquite fan so my vote is apple. I would spread 3-4 chunks throughout the lump so you get smoke during the majority of the cook


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SmokeyPittSmokeyPitt Posts: 9,819
    I agree- it is a matter of opinion by I like mesquite on red meat only.  I would go with the apple.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Ragtop99Ragtop99 Posts: 1,560
    I always add smoke wood. I mix a few chunks in the with the charcoal.  I'll also add one chunk right on the fire just before I add the meat. 

    I've used both woods for making butts.  Mesquite gives a heavier smoke.  I tend to use apple more for pork. If you don't know what your tolerance for smoke is, use the apple and just a chunk or two.  After you try the result, you can decide to use more or different chunks on your next cook.

    Cooking on an XL and Medium in Bethesda, MD.
  • SaltySamSaltySam Posts: 576

    Agreed.  In my opinion, mesquite imparts a strong flavor, and I only like it on beef, such as brisket or Tri-Tip.  I've found apple to be much milder and better suited for pork.  A little yellow mustard and Dizzy Dust on the pork butt, 250-ish until it hits 200 IT, and then FTC for about 3-4 hours...a winner every time.

    LBGE since June 2012

    Omaha, NE

  • GATravellerGATraveller Posts: 5,124
    Got apple - use apple.  I prefer fruit or pecan wood with pork.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • roa71roa71 Posts: 3
    Apple it is.  Just picked some up today.  Will give it a try. 

    You guys are awesome.


    Salty Sam, you recommended 200 IT.  the first time i cooked, i pulled at 190, FTC'd and was good.  Think i should shoot for 200 instead?
  • Ragtop99Ragtop99 Posts: 1,560
    If the bone pulls easily, it is done.  could be 190*, 195* or 200*. 
    Cooking on an XL and Medium in Bethesda, MD.
  • roa71roa71 Posts: 3
    Got it.  Thanks.  Will post some pics when done.
  • I have been using hickory for butts and really like it. Agree mesquite for red meat. I tried a mesquite pork loin and my family wouldnt touch it.
    Albion, PA
  • I usually shoot for 200-205. My first butts were 195 and they pulled easily. since I've gone to 205, the difference in the pull is night and day.
    Mark Annville, PA
  • JRWhiteeJRWhitee Posts: 4,392
    I think mesquite is too strong for pork, unless you really like that flavor I would go with the Apple.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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