Used Mesquite or Oak?

[Gonefishin]

Had my 1st opportunity to have ribs from a smoke pit restaurant since I got the RT at the start of the pandemic, so much more smoke flavor. A peek out back showed they use a mix of oak and cherry logs with a bit of mesquite chunks.

I don't expect to get as much smoke flavor with a pellet smoker but I'm wondering if I'd do better with straight oak or mesquite, I've never tried, or seen, either. I use blends or fruit flavor mixes, but will try to find one or both when I get home next month.

If anyone has tried one or the other I'd be interested in your opinion.

 

[Andyo1616]

Im a new owner too. Hy first two briskets and pork shoulder were with pure Mesquite. I figured the full flavor would be good because I was told pellet smokers don't give as much flavor as offsets. I can say I'm happy with the results; in fact it might be too much smoke flavor! I used the lowest temp setting for the first couple hours, bumped up the temp and wrapped in butcher paper for the last half. Great smoke penetration and flavor!

 

[Gonefishin]

Thanks Andy.

 

[Roaniecowpony]

Had my 1st opportunity to have ribs from a smoke pit restaurant since I got the RT at the start of the pandemic, so much more smoke flavor. A peek out back showed they use a mix of oak and cherry logs with a bit of mesquite chunks.

I don't expect to get as much smoke flavor with a pellet smoker but I'm wondering if I'd do better with straight oak or mesquite, I've never tried, or seen, either. I use blends or fruit flavor mixes, but will try to find one or both when I get home next month.

If anyone has tried one or the other I'd be interested in your opinion.

Mesquite is one of the strongest smoke flavors, IMO. It has a sharp, spicy flavor and can taste bitter if over smoked. I like it on beef and a little on some venison.

For pork ribs or butts, I like a mild smoke from a fruit wood. Cherry is my favorite.

You can add more intensity of smoke by using a smoke tube.

 

[llbts1]

I smoke beef with mesquite. Anything pork, I use hickory, cherry or a mix. I really like the mix. Wood chips in a smoker box will give a nice boost also. One other item, mojo bricks.

 

[JGW]

I like Oak for beef. Pecan or hickory for everything.

Mesquite is better for just grilling, IMHO. Great with grilled chicken, fajitas, etc.

 

[BretM]

Most times I use an oak/hickory or oak/pecan blend.

If I use my stick burner, it's straight oak.

 

[Roaniecowpony]

To the OP's question, I use straight mesquite pellets from Lumberjack occasionally. But mostly I have been mixing in about 1/3rd oak pellets to stabilize the burning temperature and also use up the many bags of oak (RecTec Ultimate Blend) I have.

Smoke flavor is so subjective. Some people prefer very strong smoke flavor and some think it's repulsive at high levels.

I think the pellet grills control the burn to a perfect blue smoke that competition pitmasters strive for. This produces the mild tasting smoke instead of the bitter smoke. A stickburner or charcoal/wood fired smoker often emit some bitter smoke when wood is added to the fire. I've used a smoke tube in the Bull and it more replicates the smoke from a stickburner. But sometimes less is more.

 

[Gonefishin]

Thanks all, think I'll pick some up if I can find them and do some experimenting. Any reason for more ribs is good.