Quote:
Originally Posted by DJ's left nut
I learned in my late 20s that I just don't like mesquite.
Many do but I immediately recoil from it. Just not something I'm a fan of.
Hickory as a mix is easily as stout as I'll go.
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Yep, a little will go a long way. When people start doing meat smoking, they tend to think they need to get giant clouds of smoke billowing from the smoker. Not so. It's not about smoke, its about holding temperature. And the smoke from oak or fruit wood is must more palatable on most BBQ meats. I don't use mesquite at all. I have used pecan, and still use hickory, but only if I cut it with apple, peach or cherry wood.