Late night cook on the Weber 22" kettle and this time I put honey mesquite to the test. This wasn’t your typical mesquite. We used real honey mesquite wood chunks known for burning smoother than the bitter, artificial mesquite flavors you get from chips or bottled smoke. The setup was classic two-zone indirect, two chimneys of Kingsford Original, drumettes near the heat, flats on the outside. I flipped at 30 minutes and finished with a quick mop sauce…50% water, 50% apple cider vinegar, and a touch of brown sugar. The results? Clean, balanced smoke. Surprisingly smooth. Even the kids loved it.

What woods or brands do you want me to try next? Drop your favorites in the comments.

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