Mesquite

Mesquite is the most intense of the commonly used smoking woods. It grows wild across Texas, the Southwest, and Mexico, and it's been used for cooking in the region for centuries. My grandfather burned mesquite exclusively when he first started Delgado's — it was free and plentiful in South Texas.

Flavor Profile: Very strong, earthy, with an intense smokiness and a slight sweetness when burned correctly. Mesquite's flavor is unmistakable — bold and aggressive. In small doses, it's incredible. In excess, it's overpowering and can taste acrid.

Best Uses: - Grilled steaks and fajita meat (hot, fast cooks where the intense flavor shines) - Grilled burgers and sausages - Short smokes (1-2 hours) - As a blending wood: 20% mesquite with 80% oak for brisket

The Long-Cook Problem: Mesquite burns extremely hot and produces heavy smoke compounds. During a 12-16 hour brisket cook, those compounds accumulate on the meat surface and can cross from "pleasantly smoky" into "bitter and harsh." This is why most Texas pitmasters use post oak for brisket instead of mesquite — the long cook exposes the flaw.

Burn Characteristics: - Burns very hot — the hottest of the common smoking woods - Fast burn rate, needs frequent replenishment - Produces intense, heavy smoke - Creates excellent grilling coals when burned down

My Relationship with Mesquite: I respect mesquite but I rarely use it for low-and-slow. For grilling steaks or cooking fajitas over hot coals, it's perfect — the short exposure time gives you that intense smoky punch without the bitterness. For long smokes, I use it sparingly as a blend component, never as the primary wood.

Cultural Note: In northern Mexico and South Texas border BBQ, mesquite is still the standard because it grows everywhere and the cooking style favors direct grilling and shorter cooks (cabrito, carne asada). Context matters — mesquite isn't "bad," it's just purpose-specific.