Description
Mesquite Smoking Chips is the best wood for smoking dark meats that can stand up to the strong flavor of mesquite. Dark meats such as Texas-style brisket, wild game meat, duck, lamb, and Tex-Mex barbacoa should be fine. Try mesquite coals for grilling steaks, vegetables, and other quick-cooking, flavorful foods. However, mesquite wood’s strong flavor can overpower mild poultry, pork shoulder, ribs, and fish.
The hard mesquite wood burns slowly while generating intense heat, which makes it perfect for smoking meat. The wood gives the meat a distinctly bold, earthy flavor, as many ranchers discovered. These mesquite wood chips have been hand-selected, graded, and fully seasoned to ensure you get the most flavorful product possible. With mesquite you also get an even, consistent burn.
Mesquite wood is known for it’s high heat and these mesquite chips live up to that reputation. These mesquite chips light quickly and easily to make sure that you don’t have to waste time struggling to get your outdoor grill lit. Once the grill is lit, these mesquite smoking chips produce a pleasing smoky aroma that is sure to stimulate the appetites of your patrons.
Usage:
For that moist and flavorful smoke, soak wood chunks in water for at least 30 min. Drain chunks, and place 3 to 4 pieces directly over the hottest part of your cooker or directly onto hot coals. There are obviously many types of wood you can smoke or grill food over, but Mesquite is a very popular choice. It’s a popular choice because of its bold flavors and unique properties. You can mix hickory and mesquite together. That way, you have a blend that is stronger than hickory but lighter than mesquite. Sort of earthy but sweet and mellow.
Like charcoal, smoking woods such as hickory and mesquite emit significant amounts of harmful substances when burned. According to the EPA, these include PAHs, benzene, acrolein and formaldehyde.
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