Napoleon Mesquite Wood Chips - 67001
Smoking Wood Chips: Mesquite
If you're craving Tex-Mex barbecue at home, there's no better way to infuse your foods with smoky flavor than with mesquite. These smoking wood chips are derived from mesquite trees—a desert variety native to the southern US that can thrive in low-water conditions. Its powerful hardwood taste is renowned across the barbecue world for its ability to penetrate deep into the meat of a protein, infusing it with a smoky dark flavor that's unmatched by softer woods. American smoking and barbecuing has long depended on beloved mesquite wood chips. While a full-sized industrial smoker won't be able to fit in most backyards (or lifestyle), Napoleon's gas grills are ready to smoke with a little help from smoking wood chips and a smoker box.
A Beginner's Guide to Aromatic Smoking
When it comes to smoking wood chips, there are two schools of thought. Traditional barbecuers recommend soaking your mesquite lumber in water for at least half an hour before you begin to cook. Meanwhile, others believe the exact opposite—that soaking improves no aspect of barbecuing. The ideology behind soaking is that water will penetrate the outer layer, ensuring that these chips will take a longer time to smoke and thus provide more flavor. It keeps the wood from combusting as well, ensuring that the chance for flare-ups stays low. Napoleon suggests soaking, but it's always exciting to run some experiments with grill smoker accessories and decide for yourself.
The Most "Barbecue" Flavor Profile
With a taste that's often described as earth-like and powerful, mesquite is beloved for down-home southern-style barbecue flavor. Beloved with meats like beef and pork, this hot-burning fuel burns fast. Pair this smoky flavor with seared steaks and pork chops for a flavorful steak house-level crust that you'll love digging in to. Grab your spatula and turn the heat up to high, because this easy-to-use fuel is made for serious barbecue.
Features
- Burns Slow and Long
- For Smoking Food
- Sweet and Strong Fragrance
General
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Articles
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There are two common methods: soaking the chips in water for at least 30 minutes or using them dry. Soaking can help the chips burn longer and reduce flare-ups, while using them dry may produce stronger smoke intensity. Experiment to discover which method suits your taste and smoking style best.
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These chips provide a powerful, earthy, and smoky flavor profile typical of mesquite wood. The smoke penetrates deeply into meats, producing a distinctive southern-style barbecue taste that pairs exceptionally well with beef and pork, giving your dishes a rich, authentic flavor.
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These wood chips are designed to burn slow and long, allowing for extended smoking sessions without frequent replenishment. Their slow-burning nature ensures a steady release of smoke, enhancing flavor over a prolonged cooking period.
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Yes, they are compatible with gas grills, especially when used with a smoker box. Simply place the chips inside the smoker box and position it on the grill’s heat source to infuse your food with smoky flavor.
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The smoke emits a sweet and strong aroma characterized by the distinctive mesquite scent. This fragrance adds a unique, robust character to the food, enhancing the overall barbecue experience.
- Burns Slow And Long
- For Smoking Food
- Sweet And Strong Fragrance
Over 89 Years Of Experience
