Quote:
Originally Posted by kydsid
That is exactly what I did. I was using natural lump mesquite. Seemed that the soaked chips did what they were supposed to. Maybe it wasn't very long and I just don't know the difference.
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Hard to say if it made a difference or not, since you were the only one sampling the end result.
When you're working with a strong wood like mesquite, especially in lump form, where you are going to have flavor infusion from the smoke/burn the whole time (up until the point is reached where the meat will no longer absorb). Apple is very mild, and while there is something to be said for mixing wood types to mellow the stronger woods, I don't know how much you are truly going to get out of 15-20 minutes worth of apple chips over a long mesquite cook.