Before finding this site I ordered 120 Misquite Bisquettes with my smoker. I haven't found much good said about this flavor. What meat can I smoke with these that will come out good?
P.S. I haven't received the BS yet.
A lot of members do not like mesquite, I do. You will find that the mesquite bisquettes are strong, so I find myself mixing it with other woods. For brisket I use 1 mesquite, plus <font color="green">2</font id="green"> hickory per hour and apply smoke for four hours. Occasionally I will use 1 mesquite, plus 3 maple or apple when smoking chicken or turkey, and apply smoke for three hours.
Hi PG,
Although you may have purchased a lifetime supply of mesquite, as Hab indicates there are definitely uses for it. He is right about using it sparingly compared to other woods because I think the concentrated smoke you get in a BS brings out some of the pungency in mesquite that can overpower the taste of the food if you're not careful.
I have used mesquite for smoked shrimp (a la S+S), which is roughly a 30 min smoke, and it is excellent (I've also used alder, apple and pecan with good results).
I'm sure others have used mesquite and liked it--hope they'll chime in!
John
Newton MA
I have a 48 pack of it, and have used it for an entire smoke for ribs. They came out great. Some just think it is the Devil's Wood. I am not one of them. I have recently tried Pecan, and I like it. I use a lot of Alder, Maple, Oak and Apple. I really like Alder too, but after one smoke with the Pecan, I have a new favorite!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Thanks for the replies. I also (at the same time) ordered 120 Hickory and 48 Apple. I have had a couple smokers before but not a BS. I looked at their site and saw receipe's for chicken that calls for apple, so I should be ok there. I have a large amount of Buffalo and Antelope in the freezer. I also make my own sausage, (German, Italian, and Polish) I look forward to smoking a variety of meats and maybe cheese. Have you tried Mozzerella?
Welcome Phone Guy. You will use the Mesquite, whether by itself or mixed with other flavors, don't worry about it. I too have used it for ribs and brisket. It's also wonderful for smoked almonds.
Check the cheese forum or do a search and you will find threads about Mozzarella. [;)]
Phone Guy,
Mesquite is one of my favorite woods,I like it on Beef Brisket, venison,Sausage & Pork butts.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
I will be using it. I did some sausages with apple and misquite 2-1 and they were fine. How about misquite jerky?
Strips or ground? For strips, I like it a lot. Never tried the ground before because it just seems so odd to me. I'm gonna have to taste someone else's before I change my mind.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Strips, I just put some Antelope in some Mandarin Teriyaki cure and seasoning from High Mountain. Only 1 pound for now to test. I will probubly use the misquite.
I've never had antelope but will assume it's much like venison or elk. I think you will like the results with mesquite.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I just put the Antelope in the smoker. 2 hours at 200. I got my Maverick yesterday. Not probing the Antelope but the Smoker temp and outside. Its 55 deg outside right now.
..just in case you were wondering.
Love Mesquite with my Jerky as most of my Jerky is wild meat I think it will do well with antelope.
Addicted to Smokin'[:p][:p][:p]
DanR
Fort St. John, BC
I did this jerky in April and it came out great. It lasted only a day or two. I need to make more.
Last year my wife and I went out to see a cousin in Abilene, Tx. and while out there I rounded up a large bundle of Misquete the real stuff (about 150#s) and was all smiles :). Just thought I was going to use it in my offset smoker ???. That stuff in the real is strong :o, it woundup drying up befroe I could use it up, even tried to give it away :-\, Lesson learned stick with the good stuff ;).......The Cajun
Hey phone huy .. to answer your question back a few posts YES I have done Mozzerella ..... we love it . along with Munster ....... we used maple .......... make sure you smoke the cheese after it gets to room temp . and also I vacum seal it when it get out of the smoker and dont eat it for at least a week .........smoke penetrates well .... right out of the smoker it kind of tastes like an ash tray . lol
p.s keep the smoker under 100 f ........ there are links for having a seperate smoker box attatched to your bradley as a cool down before it enters the bradley . good luck and have fun ! ;D