mesquite

redraider#1 · Post by **redraider#1** » Thu Oct 23, 2008 9:50 pm

Has anyone tried using mesquite for making pipes. If so how did it smoke? I think this will be the wood I use for my first attempt at pipe making. I also will be useing mostly hand tools. I'll use a copeing saw and hand drills files and sanding paper. What would be the best shape to try for the first pipe. [/list]

Frank · Post by **Frank** » Fri Oct 24, 2008 2:00 am

Obviously the billiard is the most basic shape of all, but I'd say just go where your fancy takes you. For a first pipe, don't sweat it, just get the "feel" for making a pipe.

I don't recall seeing any posts on mesquite pipes, but at least you know it's not toxic. Give it a try and see how it smokes.

Smitty · Post by **Smitty** » Sat Oct 25, 2008 7:44 pm

Mesquite is a great BBQ wood for sure. I think the only drawback to using it would be it might give off it's own flavoring up to the tobacco when lit. That might not be a bad thing though

Give it a whirl, if it doesn't work throw it on the grill with some ribs!
Post pics!

RadDavis · Post by **RadDavis** » Sat Oct 25, 2008 11:06 pm

Smitty wrote:Mesquite is a great BBQ wood for sure. I think the only drawback to using it would be it might give off it's own flavoring up to the tobacco when lit. That might not be a bad thing though Give it a whirl, if it doesn't work throw it on the grill with some ribs!
Post pics!

Briar is also a great BBQ wood. It's great for smoking ribs, and adding to the grill for burgers and steaks.

Rad

Post by **KurtHuhn** » Sun Oct 26, 2008 9:51 am

RadDavis wrote:
Smitty wrote:Mesquite is a great BBQ wood for sure. I think the only drawback to using it would be it might give off it's own flavoring up to the tobacco when lit. That might not be a bad thing though Give it a whirl, if it doesn't work throw it on the grill with some ribs!
Post pics!
Briar is also a great BBQ wood. It's great for smoking ribs, and adding to the grill for burgers and steaks.

I love briar-smoked salmon or cod. I keep all my cutoffs and rejects in a big barrel, and every once in a while I grab an armful and take it to the grill.

Smitty · Post by **Smitty** » Sun Oct 26, 2008 10:05 pm

I never would have thought to try that. I was always told to use only broad leaf hard woods for cooking. I thought Heath was a Bush

Is there any flavor that is added to the foods youv'e tried? Like Hicory adds?

Post by **KurtHuhn** » Sun Oct 26, 2008 10:11 pm

It's a milder flavor than mesquite or hickory, but no less interesting. It's perfect for fish. And, just as in pipes, different woods are better for other meats. Algerian is great for fish, while something stronger like red Spanish or old Grecian is good for beef. At least in my opinion.

RadDavis · Post by **RadDavis** » Mon Oct 27, 2008 2:05 pm

KurtHuhn wrote:It's a milder flavor than mesquite or hickory, but no less interesting. It's perfect for fish. And, just as in pipes, different woods are better for other meats. Algerian is great for fish, while something stronger like red Spanish or old Grecian is good for beef. At least in my opinion.

Kurt, you have a *very* refined palate.

Rad

Post by **KurtHuhn** » Mon Oct 27, 2008 3:22 pm

RadDavis wrote: Kurt, you have a *very* refined palate.

I AM THE GRILL MASTAH!!!

Frank · Post by **Frank** » Tue Oct 28, 2008 2:55 am

KurtHuhn wrote:I AM THE GRILL MASTAH!!!

I CHALLENGE YOU TO A DUEL!! BBQ FORKS AT DAWN!

Ah bugger, that reminds me. I have to be BBQing a turkey for Thanksgiving for the ravenous hordes, again.

alan · Post by **alan** » Tue Oct 28, 2008 11:20 am

I'd be willing to take any of you on with a nice slab of steak. I'll leave the ribs to you guys, tho.

redraider#1 · Post by **redraider#1** » Wed Oct 29, 2008 8:11 pm

Come on tell me what kind of grills y'all have. If anyone say brinkman or of the same type then you ought to be ashamed to call that BBQ. Everybody knows that BBQ is done over time with mesquite and cold beer and with a homemade grill with a firebox.

Post by **KurtHuhn** » Wed Oct 29, 2008 9:22 pm

I have a Char-Griller with a firebox. Does that count? It seemed easier than finding and cutting a 30-gallon drum.

Frank · Post by **Frank** » Thu Oct 30, 2008 2:05 am

I'm one of those suspenders and a belt guys when it comes to BBQ. I have a 5 burner BBQ plus an offset box smoker.