There are certain hills I will choose to die on, and most of those hills are littered with the thorny, warped branches of mesquite. Ever since my dad stoked the fire for Goode Co., it’s been directly tied to just about everything we do behind the cooker—smoking, grilling, you name it—which tends to get people’s attention. Why? Because, love it or hate it, it’s pretty damn hard to ignore mesquite.
And that’s just how I like it. It weeds out the kind of folks who call red snapper “too fishy” or wild game “too gamey.” If you don’t like the taste of a properly smoked piece of meat (or veggie or dessert or whatever), then maybe you should try a different cuisine—because mesquite is as pure of a cooking wood as they come.
As we were curating products for the LG Shop, we knew we’d have a lineup of Premium Cooking Woods, which meant we’d offer mesquite. We’ve handpicked some of the finest mesquite around based on its quality, moisture content, and age, which will set you up for success behind the grill and smoker.
But, because mesquite is such an intense wood, I won’t leave you to the wolves. In this quick guide, I’m going to give you a quick rundown on everything mesquite, so you can make the most of it. Who knows, maybe you’ll learn to love it as much as I do. There’s plenty of room on this hill with me.
We’ve handpicked some of the finest mesquite around based on its quality, moisture content, and age, which will set you up for success behind the grill and smoker.
A Little History
If you live in Texas, or anywhere near Texas, you’ve seen mesquite trees. While they used to be found along rivers and streams in the southern parts of the state, they’ve expanded over hundreds of years to encompass just about any open space that doesn’t have a building, road, or cattle pasture on it.
As for its use, the mesquite tree has been part of nature’s grocery store for centuries. Native American tribes would use the pods for making flour, honey, and all sorts of goods. I can see why. Next time you see a mesquite tree loaded with pods, be sure to break off a few of the ripe ones (they turn brown as they’re about to drop from the tree) and give it a taste. They’re a dead ringer for gingerbread with a touch of honey. You can even dry them in a dehydrator or smoker, and grind them to make your own flour.
But that’s enough about mesquite pods. We’re here to talk about wood, which has also been a cooking staple across Mexico, Texas, and the broader Southwest ever since some hungry dude figured out how to rub two sticks together. This is partly because mesquite is so prevalent, making it an easy choice for Mexican vaqueros, ranchers, and Texas Rangers to make a quick fire for searing their choicest meants (or, you know, opossums and whatnot) over an open flame.
As the barbeque scene exploded a few decades back, mesquite has fallen back a few spots due to its intense flavor and the attention needed to use it properly, making woods like pecan, oak, and apple more popular. There’s no denying the fact that it’s a Texan wood, through and through, and that’s why we’re obsessed with it and will continue to be obsessed with it as long as there are fires to be built and meats to be cooked.
Made to Burn
Before we get to the flavor of mesquite, let’s talk a little bit about the wood itself. Mesquite can pack a whopping 58 pounds per cubic foot in density. That number may not mean much to you, but oak and pecan generally top out in the mid-40s, making mesquite one of the densest and toughest hardwoods you can find on the landscape.
This matters to you because it burns hot and fast. In fact, it’s one of the hottest-burning woods you can commonly find, putting it up there with osage orange, white oak, dogwood, and locust. Of course, this has its pros and cons, which we’ll explore more in the next section. As for the actual burn, it’s a secret weapon for cooks across the state.
Mesquite excels at starting your cooking fire. Its intense heat makes it a prime candidate for grilling any sort of meat, including some of your favorite Mexican cuisines, as well as wild game that may have a stronger flavor you want to tone down a bit. It’s also an optimal wood for smoking, which some misguided barbeque folks may disagree with. Beyond its ability to start and get your fire up to optimal heat quickly, mesquite is a great way to add flavor to any longer cook, mixing and matching with other mild, slow-burning hardwoods to control the flavor and temperature of your smoker. Or, if you’re looking for a classic, intense barbeque experience, just go all-in with a pile of mesquite.
As Texans, mesquite’s flavor immediately exudes something more than a flavor—it exudes memories of cowboy culture, Mexican hospitality, and long nights under a canopy of stars. It’s hard to describe, but it’s baked into our DNA.
Big Flavors
And that brings us to the flavor profile of mesquite. You can’t ignore it, and you’d be crazy for wanting to ignore it. As Texans, mesquite’s flavor immediately exudes something more than a flavor—it exudes memories of cowboy culture, Mexican hospitality, and long nights under a canopy of stars. It’s hard to describe, but it’s baked into our DNA.
From a culinary perspective, the flavor is strong. It’s almost impossible to describe a wood’s flavor, but I’d call mesquite earthy, with subtle hints of sweetness, and a pleasant aroma that leans towards something like cumin. Like I said, it’s hard to describe.
Getting the perfect flavor from mesquite comes down to how well it’s cured, or “seasoned.” Green, or young, mesquite wood tends to be extremely strong in flavor and also have a bit of an acrid or bitter taste, so it’s best to let the wood dry for a bit. The good news is that mesquite tends to cure more quickly than other hardwoods, needing only six to 12 months depending on the size of your wood. Once it’s dry, the flavors tone down a bit and ditch the bitterness, giving that classic, sweet profile. Don’t have six to 12 months to spare? We did that for you with our Premium Cooking Wood, offering bundles that are seasoned to perfection and ready for your next big smoke.
Putting It to Work
As for where to start, that’s totally up to you. As I mentioned before, mesquite is an ideal grilling wood. Because it burns hot, fast, and creates massive amounts of smoke early in the process, you can infuse flavors into your steaks, fajitas, carne asada, chicken, and more, without needing much time over the fire.
Or, if you want to dive in headfirst, mesquite also excels at cooking large cuts of dark meat, complementing the rich, fatty flavors with its deep, earthy notes. Pork shoulder, pork butts, and even beef briskets can be great options for cooking with this Texan classic. Lastly, mesquite pairs nicely with plenty of other woods, if you’re looking to create your own smoky mixture of deliciousness. Classic smoking woods with lighter flavor profiles and a slower burn are ideal—think oak, pecan, apple, and cherry.
Because it burns hot, fast, and creates massive amounts of smoke early in the process, you can infuse flavors into your steaks, fajitas, carne asada, chicken, dishes, and more, without needing much time over the fire.
Ultimately, making great barbeque is personal. Everyone has their preferences and opinions, but I’d highly encourage you to form your own. Every article and online forum has plenty of folks saying mesquite is too strong, too hot, and too much to use on its own, but myself and the smoking pros I work with have been disproving that for going on 50 years now. Give mesquite a shot. You may be surprised at the results, and you’ll sure as hell never feel more Texan.
Photography by Jody Horton.