[skugelstadt]

I have a Chilean Mesquite tree in my back yard. It grows rapidly and I want to use it for cooking meat on a grill. Have you folks done this? It seems a shame to throw away the tree trimmings, though I do burn some of it in my backyard fire pit.

[Buzz123]

Originally Posted by skugelstadt

I have a Chilean Mesquite tree in my back yard. It grows rapidly and I want to use it for cooking meat on a grill. Have you folks done this? It seems a shame to throw away the tree trimmings, though I do burn some of it in my backyard fire pit.

Why not? Mesquite is the best for smoking meat.

[MediocreButArrogant]

Originally Posted by Buzz123

Why not? Mesquite is the best for smoking meat.

As with most things, you're wrong. If I could only use one wood for smoking, my last choice would be mesquite. It's way too potent, and based on posts in BBQ forums I follow, I'd say at 80% or more of posters also find it too strong when used by itself. Those that use it almost always use it in small doses along with a larger quantity of something much milder, like fruit tree woods (apple, cherry, peach).

Using mesquite for grilling is a different story, but smoking (bbq) and grilling are two different things.

[OmegaSupreme]

you can buy a smoking box for your grill or use a homemade foil pouch...

keep in mind, the smoke flavor will only be noticeable for things that take at least some hours to cook.... so a steak done in under 10 mins, won't have time to absorb any smoke

i feel like hickory is the strongest, but to each their own, it all comes down to personal taste... you can definitely oversmoke, even with the light-flavored woods

[skugelstadt]

I have cooked with Hickory and Mesquite but not specifically Chilean Mesquite. The wood chips that I used were from .99 cent stores. I actually like the stronger smoke flavoring from these two woods for chicken and turkey. I cook indirectly on a big Weber grill.

[qingguy]

Originally Posted by skugelstadt

I have a Chilean Mesquite tree in my back yard. It grows rapidly and I want to use it for cooking meat on a grill. Have you folks done this? It seems a shame to throw away the tree trimmings, though I do burn some of it in my backyard fire pit.

I assume you're asking about the process of using the wood vs. my opinion on mesquite, right?

I have several BBQ buddies who do this with trees in their yards (apple, cherry) and you will want to dry it. I think 20% ish is the ideal moisture spot but I could be wrong. You would not want to use "green wood".

As far as cooking meat with smoke, I've done a lot of it, thus my handle on this forum.

[ScoopLV]

I thought you choose the handle because you're Asian.


Add me to the list of people who will grill with mesquite (and hickory, if that's all I can find) but won't smoke with it. Mesquite will put SOME smoke flavor onto meat in a big, big hurry. But once the smoke builds up, whatever you're cooking starts to taste like a burning tire.

One of the advantages to having nothing but fruit trees in the yard is that I can save all the trim and smoke with it.

[skugelstadt]

I add a couple of handful of wet chips on top of charcoal when cooking a whole turkey. I have tried fruit wood in the past but the flavor was very subtle. I have not found anything on the internet about Chilean Mesquite specifically. I guess I can experiment with a chicken leg and see what happens.
Scoop, did you build your smoker? I've found my old fashioned Weber is pretty versatile

[qingguy]

Originally Posted by skugelstadt

Scoop, did you build your smoker? I've found my old fashioned Weber is pretty versatile

Which Weber do you use?

[ScoopLV]

Originally Posted by skugelstadt

I add a couple of handful of wet chips on top of charcoal when cooking a whole turkey. I have tried fruit wood in the past but the flavor was very subtle. I have not found anything on the internet about Chilean Mesquite specifically. I guess I can experiment with a chicken leg and see what happens.
Scoop, did you build your smoker? I've found my old fashioned Weber is pretty versatile

Nope. I'm still waiting to either find a deal on a Fast Eddy's (or similar), or learn to weld to the point where I can make one myself.

The problem is that it's a giant learning curve for just one piece of equipment.

It's a chore doing real barbecue using a sheet-steel "smoker" -- as I'm sure you can sympathize with your Weber. Temperature control is a pain. And if you're not watching the rig like a hawk, the temp will fall to the point of being ineffective (bad) or rise to the point it scorches the meat (even worse).

The el cheapo pellet smokers are a step up, but they still have the temperature control issues. My next smoker is going to be suitable for competition or I'm not going to bother.