I used nothing but Mesquite for years and scoffed at other wood, then I moved where I have Oak and some Hickory, the Oak sure burns longer and hotter which is real nice for some things but smoking longer times I like Mesquite, have a pile of it for this reason.
So....Both.
My preference is Oak. Mesquite is fine to mix in some with the oak, but mesquite by itself is too strong of a flavor in my opinion. Make sure it’s seasoned (dried), especially the mesquite.
I'm a pecan guy for smoking, mesquite for grilling.
This. Oak, Pecan, and Hickory for smoking. Mesquite for grilling. Now if you burn the mesquite down to coals and shovel the coals for some barbecue, that can be some good eats. But don't smoke with mesquite unless it has been burned to coals. It will impart a bitter, tannic flavor to the meat.
I prefer hickory, it splits so much easier. My friend cut down a big Bradford pear yesterday, I'm gonna go this weekend and cut it up and give it a shot.
I was watching a bbq competition on what I believe was the food network. The winner was from Texas and an older man by the name of Jim Trigger. He used mostly post oak. He is known as the king of ribs, supposedly.
I have cut my share of Post oak and didn't realize that it is preferred even over live oak. I always felt that live oak makes better coals,but apparently post oak is better for flavor. ????
What was amazing was how well he did cooking things he had never cooked before like pork belly and pork jowl.
I was watching a bbq competition on what I believe was the food network. The winner was from Texas and an older man by the name of Jim Trigger. He used mostly post oak. I have cut my share of Post oak and didn't realize that it is preferred even over live oak. I always felt that live oak makes better coals,but apparently post oak is better for flavor. ????
I’m in agreement with most above. Love mesquite for grilling. Steak, chicken and fish. Like hickory, pecan, oak in that order for low and slow smoking.
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