Hickory seems to be the most popular wood for smoking, along with pecan, cherry, and apple. My personal favorite is mesquite, I like to start off my butts with it and towards the end of my smoke I like to finish with apple or cherry. Is it possible to do that with the FEC 100. For my brisket I also like mesquite but use it sparingly because most people find it to be overpowering. I prefer to use a mild smoke when preparing brisket for a crowd and use a blend of cherry and apple. I have found brisket to act like a sponge when it comes to taking on smoke flavor and smoke only for about 2 hours or so, also I make sure the fire is hot enough to keep down the creosote that can build up with a cold or smoldering fire. Are there many others that use mesquite?
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