> wrote in message
...
> "Brad Houser" > wrote:
> > []
> > I was the BBQ hero saturday night!
> >
> > I will be moving on to bigger things soon.
> >
> > Question: Since I am using mesquite charcoal, do I really need the
soaked
> > wood chips?
> >
> Success is always fun, isn't it? I like mesquite lump because it seems to
> burn so well, and, it seems to me, charcoal is charcoal. I can't detect a
> noticeable flavor from the mesquite lump. The guys who have much more
> experience than me will advise you on chips and chunks. For pork and beef,
> I like to start with hickory chunks, for chicken and seafood, citrus. I
> don't soak 'em.

Thanks all for the great advice.

Did I say chips? I meant to say chunks. I jkust finished off the last of the
chicken for my lunch. I was thinking of a pork butt this weekend.

Brad