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  • From: VAN DELL JORDAN <vdjor AT yahoo.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Wood for Smoking Meats
  • Date: Tue, 25 Dec 2007 10:26:41 -0800 (PST)

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.
>





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