Why Use Mesquite Wood for a Barbecue?

Burn Time

• Mesquite wood burns slowly and releases a strong earthy flavor into meats, including beef, fish and chicken. The flavor enters the meat and moves throughout instead of just lingering on the meat's surface. Mesquite wood chips are second in popularity behind hickory chips, which work best with pork. You can also use mesquite chips with vegetables.

Chip Placement

• No special containers, soaking solutions or supplies are needed with mesquite chips. Soak the chips in tap water for 30 minutes and place the chips directly on the grill's hot coals. You can also soak the chips overnight, if desired, and place them in aluminum foil. Close the foil and punch holes in the sides so the smoke can release during grilling.

Temperature

• Mesquite chips accept heat readily, and the amount of smoke the chips release depends on the temperature of the grill. If you place the chips on the grill during preheating, the wood chips will heat slowly along with the grill and infuse smoke immediately into the food.

Worry-Free Process

• Once inside the grill, the mesquite chips require little attention. You don't have to turn the chips, add water or replenish them. Smoking with mesquite wood chips is a worry-free process, allowing you time to focus on turning and basting the foods. Just let the mesquite wood chips burn and release smoke.