Mesquite Lump...Do I add Smoke wood?


 
Steve Whiting

Steve Whiting

TVWBB All-Star
I am relatively new to the art of low-and-slow and have no real experience with lump charcoal so I am reaching out to all of you on this terrific forum for help. I recently purchased a bag of lazzari Mesquite lump charcoal at my local OSH. Believe it or not, Lump is not easy to find around town her in Sacramento so my choices are limited. After purchasing this I got to thinking. Because it is Mesquite lump charcoal, would I still add smoke wood to the cook? I am concerned that adding a different flavor wood to the already flavorful mesquite would either be too much smoke or that the flavors of the two woods would not play nice together. Your thoughts and advice would be greatly appreciated.
Thanks
 
What are you Smoking? That would make a difference IMO. Lighter food I would not add anything, something heavier you could add some fruit wood. I used to use the Lazzari in my kettle and found minum smoke imparted on its own, using in the WSM with the minion method might give you enough smoke.

Check your Walmart ours in So-Cal carry Royal Oak Lump, you'll find it superior.
 
Steve, IMO don't use the mesq lump for anything but beef. I don't care for mesq on pork, but you might? That said I love the Lazzari mesq lump. I haven't used it in many years but that was my favorite for beef roasts on the smoker. Shipping is just too $$$ these days to have charcoal shipped. I didn't add any smoke wood when using it. The mesq lump would impart a nice light mesq flavor to the beef. As Bill said, you could add fruit wood to it for more smoke flavor.
 
Hey Steve, welcome aboard! I use the Lazzari Mesquite quite a bit. Safeway carries it here in Oregon. It really is one of the best lumps out there because it is very dense and you get nice BIG chunks
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It will give some flavor to the meat, but since it is already carbonized, most of the organic compounds (and ALL of the volatile organic compounds) that are the basis for different flavors in the smoke have been driven off. I don't think I would use the Lazzari for fish. the Lazzari can be used without raw wood for poultry (really nice actually). I would say that you might try going with a few (1-3) small pieces raw wood when using the Lazzari for ribs. With pork shoulder or beef chuck you can pour the raw wood on!
 
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