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Anyone using Mesqite?
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.
Comments
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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?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@JRWhitee I have seen them and they seem pricey to me. Are they Oak?
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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 BGELexington, SC
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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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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.If you are using chips/chunks, I suggest using about 1/4 of what you would normally use.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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hondabbq said:@JRWhitee I have seen them and they seem pricey to me. Are they Oak?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
If you can not find oak use Pecan, it is good on Brisket !Ova B.
Fulton MO -
Mesquite for steak grilling, or any beef cook.
Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
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 and Small BGE
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