Discussion in 'Woods for Smoking' started by eminence_front, Feb 20, 2009.

  1. Mixing Mesquite chips with Hickory chunks.

    Any feedback on this, it's for a pork shoulder.
  2. Love Hickory... Hate Mesquite... All came from my very first attempt at smoking when I compleatly oversmoked a chicken with Mesquite. I have never liked Mesquite since, but that is just my taste. If you are gonna mix the two, are you gonna make a foil pouch? I would think that the chips would burn up pretty quick otherwise. Post a pick of the shoulder when it is done... Happy smoking!
  3. harrylips

    harrylips Smoke Blower

    I try to stay away from chips unless I am indirect grilling and trying to add some smoke flavor. Chips burn up too quick.
  4. alx

    alx Master of the Pit OTBS Member

    You could oversmoke with too much Mesquite.I use oak,cherry and apple on pork or oak hickory apple.Usualy 2 chunks of each and put meat on when you get the thin blue smoke pumping.Its mainly peoples preferences.Good luck.
  5. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I like "sweet" on pork, so usually use apple, cherry or a combination of the two, but sometimes with a starter chunk of hickory because for one I love the smell of the smoke [​IMG] .

    Mesquite is quite strong but if you like that flavor, I would use a ratio of a lot less of it to more of the hickory, especially using chips that will burn more quickly than the chunks.

    But like ALX said, people like different things and different levels of smoke. My wife and I prefer our smoke to be on the "less and mild-sweet" side so we're not burping it all night and the next day [​IMG] .
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    I like hickory and I like mesquite...but not combined together. Both are fairly strong in flavor.
    A little mesquite goes a long way.
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I'll have to side with Cowgirl on this one. I don't use much mesquite but when I do it's mixed with pecan or apple.
  8. Well, I started at noon pacific with 4 3" by 3" chunks of mesquite.

    They're mostly just lumps of charred coal now after 2 hrs.

    Smoke is a thin bluish grey, not very thick at all. I am stirring coals once per hour. I haven't opened the lid at all yet.

    The only venting is from the gap around the lid of my Brinkmann Smoke N Grill.

    Any harm in putting some soaked Hickory chips in foil for the last couple hours tonight, and just letting what Mesquite I put in there just burn itself out ?

    I guess what I am asking is, even in the absence of smoke, should I NOt add more wood ?

    I have about 12 lbs. of Competition Kingsford in there now. I lit it using a full pot of unlt coals, and about 30 coals lit in my Weber Chimney lighter.

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