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[VAN DELL JORDAN <vdjor AT yahoo.com>]

Mesquite seems to work best by sprinkling chips over
the coals.  This way you avoid most of the problems
mentioned.
Van Dell


--- EarthNSky <erthnsky AT bellsouth.net> wrote:

> 
> 
> Wood for Smoking Meats
> 

> Mesquite
> The mystique wood of the past decade, mesquite is
> also America's
> most misunderstood wood. It's great for grilling
> because it
> burns very hot, but below average for barbecuing for
> the same
> reason. Also, the smoke taste turns from tangy to
> bitter over
> an extended cooking time. Few serious pit masters
> use mesquite,
> despite a lot of stories about its prevalence in the
> Southwest.
>