Smoking Wood Chips: MesquiteIf 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 SmokingWhen 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 ProfileWith 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
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