Mistake???...Best of The West mesquite lump

Deggman

So I bought two 40lb bags of "best of the west mesquite lump", because it was on sale and I have used it to grill tritip on a trailer bbq. Think it was a big mistake because I just threw a 6lb spatchcock on the egg and the fumes are nasty! I let the fire burn for longer than normal beforehand to try and burn it off but it never did get any better. Has anyone else tried this brand of lump?

BBQMaven

yes, with mixed results.. some of the pieces seemed very light and others seemed very heavy... the heavy pieces went to the fire pit... great price, but won't buy another ..

2Fategghead

Rut row :(

CatalinaEddy

It's an acquired taste, I think, but yeah, I know what you are talking about. When you figure you are gonna throw about 10lbs. of that 40lb. bag away because it's just crumbs, and the heavy mesquite smoke and the bitter taste that it leaves on the food because a lot of it doesn't seem to have been properly processed, it's not such a good buy. It works ok indirect in our kettle, but it's 'way too strong for the BGE, IMHO.

PhilsGrill

Keep it and just throw a few chunks in with regular lump.

NibbleMeThis

I used it once and threw away the rest of the bag. Pretty much had the same experience you had.

Little Chef

Deggman: If you have not yet visited Naked Whiz's lump review site, you need to! Here is his review on the lump you are discussing:

http://www.nakedwhiz.com/lumpdatabase/lumpbag22.htm

Arrow down through the whole page...he has rated this lump as 'below average'...FWIW. Also, I have not found a brand of lump he has not reviewed. GREAT info!

BBQMaven

That's a good idea...

thirdeye

Yeah, I realy like it. I use it or Lazarri mesquite lump on all of my heavy meat cooks. Don't let the name fool you, once mesquite (the wood) is turned into charcoal it looses the bad reputation that mesquite (the flavor wood) has.



It burns nice and hot, has plenty of flavor, and is a good value. Now, consider that I have cooked on wood my whole life, mostly oak and mesquite. However, all that said.... the secret is finding the combination of flavor that you (and most importantly) and your guests really like.