Processed

Mesquite Smoke

A tier

Mesquite smoke flavour is sharper, more desert-wood and less bacon-sweet than hickory. Tex-Mex grills, some chilli con carnes, and "mesquite" crisp seasonings use it. It can taste harsh and phenolic if the condensate was poorly stripped or if you dose it like hickory. A light hand on a steak marinade or a bean chilli is plenty. It is not a gentle salmon smoke. Choose applewood or beech when you want softness; choose mesquite when you want a South-western edge.