Chips have a relatively short burn time, so only use them as a last resort if other sources of mesquite are not available. Chunks are fist-size pieces of wood and work well for those in the city with smaller grills. They last a lot longer than chips, although they take longer to ignite. Logs are full pieces of wood. If you have a barbecue pit, logs can work for you. However, logs are more suited for things like campfire and chunks can work just as well for grilling in a barbecue pit.
If you’re using a charcoal grill, a smoker box is not necessary.
If you’re using an electric grill, set your wood in the smoker box placed over the grill gates.
With chips, the wood will burn out and produce smoke almost immediately. However, with chunks, the process can take up to five minutes.
If the grill becomes too warm or too hot, adjust as necessary. For a grill that’s too warm, close the vents. This will reduce the oxygen level and then reduce the temperature. For a grill that’s too cold, open the vents to increase oxygen flow.
Meats like beef, veal, and lamb should be cooked to 145 degrees Fahrenheit (about 63 degrees Celsius). Poultry should be cooked to 165 degrees Fahrenheit (about 74 degrees Fahrenheit). Pork and ham should be cooked to 145 degrees Fahrenheit (about 63 degrees Celsius). Fin fish should be cooked to 145 degrees Fahrenheit (about 63 degrees Celsius) and shellfish should be cooked until the shells open.
