Oak, Mesquite, Hickory and Pecan

[sly2kusa]

Just received some really well seasoned (about 14 months old now) chunks of Oak (Red Oak of some sort), Mesquite (don't ask me how, but it is Mesquite), Hickory and Pecan.

My question is related to some people not liking the heavy flavor of Mesquite (to the extent that they say it gives them heartburn and is just not that bearable). If I do a smoke with all 4 woods, using Mesquite the least - should I do it at the beginning of the smoking or at the end? I want the flavor, but not so that it's too overpowering for those who are sensitive to it.

Thanks gang!

:thumbs:

[Woodman]

I would not use 4 different woods. I try to use a milder wood throughout the cook like apple,pecan, or oak, then finish with the stronger wood such as hickory, or mesquite. I would NEVER use hickory AND mesquite in the same cook!

[nodnal]

Agreeed with Woodman,... I would just stick with Pecan and Oak for your long cooks so the heartburn folks dont complain. I would use your mesquite wood for short cooks (grilling), its a nice hot fire. I personally throw small chunks of hickory into my pecan or oak fire here and there if I have it.

[cappy]

I use a mix of mesquite and hickory, mainly mesquite logs with hickory chunks to even out the fire. Sometimes a mix of mesquite and oak; the latter for a consistent base. Or mesquite and lump, the latter for a consistent base.

Mesquite starts slow, burns hot, and peters out over a long time.

Regarding mesquite causing heartburn - the mesquite taste from commercial joints is, from my experience, more intense than what one accomplishes at home with well-seasoned wood. It's therefore the taste people associate with mesquite. When you look at most commercial places, they're often burning mesquite that probably isn't as seasoned as it ought to be due to the volume they do. Also because of volume, they frequently do hot and fast cooking.

It's possible to do somewhat nuanced mesquite smoke, but it requires time and just the right amount of seasoned mesquite. In my experience, mesquite takes a lot longer to season than other woods, in the sense of it being really at its peak for use.

It's simply very easy to create an overpowering amount of smoke from mesquite compared with most other woods, which is why a lot of people say they don't like mesquite taste.

[redneck cooker]

I agree with Woody ...Dont use all 4 woods in the same cook!:shock:..Myself All I use is Hickory and Pecan....If I were gonna use Mesquite I would start the fire with either charcoal or oak...then use a mixture of about 75% Mesquite and 25% Oak for the cook...:thumbs:

[Woodman]

I still can't get the smell of all that mesquite outta my head!!!!!!!:roflmaoha0:

[UpTop]

Would it help to burn the mesquite into coals to avoid the overpowering taste or wouldn't you get any of the mesquite flavor if done this way? I was thinking of using a mix of oak, pecan and a little mesquite for the brisket I'm doing this weekend.

[redneck cooker]

I dont think I would mix Mesquite and Pecan?:shrug:

[UpTop]

Why not?

[UpTop]

How bout Oak and Mesquite? Oak and Pecan?

[redneck cooker]

Both have a flavor of there own...I just dont think the two mixed would produce a flavor in the meat that could be idenified...:shrug:IMHO

[Half Fast BBQ'n]

My Red brother... Doesn't oak have a flavor of it's own, also?

[redneck cooker]

Not enough to notice...when burned by itself...:thumbs: You havin an "Old Timers Moment"?:roflmaoha0::roflmaoha0:

[txsmkmstr]

Both have a flavor of there own...I just dont think the two mixed would produce a flavor in the meat that could be idenified..

+1... although I've just about given up on pecan.

Seems to me that good fire-management is more important than the choice of wood. Also, smoke flavoring is so subjective there's no way to say a certain percentage of one wood vs. another will give you the "best" flavor. I prefer mesquite... hated oak and pecan just didn't taste right - to me. Perhaps I need to try those again now that I understand firebox better.

Back to the original question.... mesquite first or last - my vote would be to put it on at the end of the cook for the least amount of flavor. You'll likely have a good bed of coals to work with - resulting in a cleaner burn of the mesquite. YMMV.....

[Half Fast BBQ'n]

Not enough to notice...when burned by itself...:thumbs: You havin an "Old Timers Moment"?:roflmaoha0::roflmaoha0:

What was the question? What were I talkin about? :yawn:

Say... ain't you been tought to respect your elders, boy?

[redneck cooker]

I am respectin ya...Pops!!:roflmaoha0:

We say all the bad stuff while your havin your afternoon nap!!:lol:

Did i say I luv Hickory!!

[Half Fast BBQ'n]

I am respectin ya...Pops!!:roflmaoha0:

We say all the bad stuff while your havin your afternoon nap!!:lol:

:offtopic::offtopic::offtopic:

Texana, you gonna let him get away with that?



Sure he is!!!

[Texana]

:offtopic::offtopic::offtopic:

Texana, you gonna let him get away with that?



Sure he is!!!

Yep ... your on your own ... Good Luck ...

[TexLaw]

I do mix mesquite and pecan, but not equally. Beef gets more mesquite. Pork and poultry get more pecan. Of course, I burn mostly oak.

I can always pick up the mesquite in anything, which is why I keep it under control. I love it, but it can drown out everything else. At some point with mesquite, you may as well use nothing but (and that's not so bad at all).

I did leave the pecan out of a brisket cook, once, and I noticed it in the final product. It was just a subtle difference, but it wasn't "my" brisket. After adding it back into the rotation, I was happy.


TL

[sly2kusa]

I gotta go meet Ed right now down at the Restaurant Depot in St. Paul. We're picking up some Beef Ribs to do early tomorrow morning. I already saw the prep method in the current Beef Rib thread, and will be giving that a try for tomorrow. These ribs have got a ton of meat on them. Pics to come, and thanks you guys for sharing your "Wood" knowledge!

:D

[redneck cooker]

On them beef ribs...whatever you do.....are you listening Sly?!:dis:..do NOT over cook them.....cause if you do they will be tough as leather....:idea:

[Bull]

Yea Sly i hear if you over cook them they turn in to Jerky.:idea: Might not be a bad idea for you to have sumptin to much on while ice fishn. :D

[BIGasTexas]

I use 75% pecan and 25% mesquite when I cook...meaning I throw in a stick of misquite every 2-3 times.

[sly2kusa]

On them beef ribs...whatever you do.....are you listening Sly?!:dis:..do NOT over cook them.....cause if you do they will be tough as leather....:idea:

Kickass is firing up the Lang to do about 3 Pork Butts for a neighbor friend of his, and I am going to have him fire up the Brinkmann offset that he has for the Beef Ribs and Pork Spares, so that I can control the temp (he likes hot and fast, and I do not want to do these ribs that way).

[jptexas]

love to use apple and pecon for yard teard apple and hickory for ribs you need a bib and all mesquite for brisquite