Lazzari Mesquite Charcoal...any users?

[fortyfeetunder]

I am barbecuing my turkey today using Lazzari mesquite charcoal. I usually use the ordinary charcoal plus chips but today I ended up using the rest of my Match Light since its raining here and mixed that with the mequite charcoal.

So far it's going OK, but not sure if I need to add any chips. I hope not, because I used them all up and not in the mood to chop the applewood I got in the garage....

on edit...I misspelled the brand name....

[fortyfeetunder]

1. Now this is what I call hot stuff.

On a rare occasion replying to my own post...I had to update on my progress using this mesquite wood charcoal.

I just cooked tonight's dinner in less than an hour...

This stuff burns WHITE HOT. I used 8 Match lights and about a dozen pieces of the mesquite (odd sizes through) and put in a paper bag in my kettle grill. The fire took pretty well...so I left it to get hot. And when I opened up the grill, it was like a blast furnace coming back at me.

I had cooked about a dozen country style ribs and they cooked thoroughly in about 20 minutes. Then I cooked corn on the cob and grilled some veggies...I had to turn constantly because it was cooking rapidly.

I can conserve the coal for another cooking by closing the vents on the kettle grill.

Now I am going to tweak using this for other activities....

[bearfan454]

3. Mesquite does burn very hot. Very hot.

We make mesquite fires at the deer camp and we have to move back 8 or 10 feet sometimes because it gets so darn hot.

[wildeyed]

2. This year was going to be the year I finally learned to barbecue.

But alas, it has not happened that way. I have been more tired and busy than I expected. Maybe in the fall, or next year....... But it is nice to get hints from this forum for when I finally do get my butt in gear.

[woofless]

4. I have been using natural mesquite chunks exclulively

all year. (Different brand but what the hey?) I put a small pile of white hot chunks on either side of the grill and put the meat, usually pork or chicken, in the center. I like the control. You can move or turn your meat as neeeded, and add charcoal to one side or the other. This extends the cooking time and there is little or no burning unless you deliberately char some.

Woof

[mike_c]

5. yep, I use it and was going to suggest you watch the temp...

...then I saw that you'd already learned that. It burns REALLY hot.