Post by Smokey on Apr 4, 2009 12:10:06 GMT -5
Over the years I've used mesquite exclusively. Why? Because HEB sells it. Cut to the perfect size and cheap. As far as smell, it smells great coming out of the smokestack (I think). Now I've talked to a bunch of cooks who have said that mesquite flames up, burns too hot, and makes their pit stink. The flaming up I've never had a problem with. Then again I'm pretty conservative with my dampers at both ends of the pit. Now the stink, I don't know what to tell you boys. I do know that if your mesquite is even the slightest bit green it will turn your meat downright rancid. That's also the case if it's too old. So if you like a stout smoke flavor in your meat, go with mesquite. However. Lately I've been finding it a bit overbearing. I wont say bitter, but I taste the smoke and I taste the meat but the two don't seem to blend together. Hickory to me smells like marijuana. Just a fun fact. Love it on chicken, hate it on brisket. Now I talked to Vencil Mares, pit boss of the Taylor Cafe, who's brisket was rated 5th in the nation by USA today and he uses nothing but post oak. I've used oak and didn't get much flavor. So as I was out gathering supplies for my latest cookout, I stumbled upon a bag of Pecan at academy. Brought it home....I'm hooked. The smell is fucking unbelievable, it burns slow, not too hot, not too low. I haven't used pecan in years but I can tell you I've found a new favorite wood. I can't wait to taste this brisket. I want to ask though...where the hell do you guys get your wood? I got giant bag full of pecan with perfect size logs at Academy but it was $10. A little high I think but who knows...maybe a small price to pay instead of cutting down the neighbors tree in the middle of the night.