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Anyone using Mesqite?

hondabbqhondabbq Posts: 1,619

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

  • JRWhiteeJRWhitee Posts: 3,019
    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
    Green Man Group cooking team.
    Johns Creek, Georgia
  • hondabbqhondabbq Posts: 1,619
    @JRWhitee I have seen them and they seem pricey to me. Are they Oak?
  • 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
    Lexington, SC
  • 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
  • fishlessmanfishlessman Posts: 19,310
    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
  • SkiddymarkerSkiddymarker Posts: 7,601
    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. 
  • JRWhiteeJRWhitee Posts: 3,019
    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
    Green Man Group cooking team.
    Johns Creek, Georgia
  • calracefancalracefan Posts: 541
    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

  • 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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