Not exact matches
There's nothing quite like prime rib, especially slow - roasted and lightly
smoked with apple
wood and
mesquite to add another layer of flavor.
It is possible, however that the resinous
mesquite smoke (from the
wood, not charcoal) contributes to the tan - brown coloration of the típico variety of chipotle.
Prepare the smoker for a 225 degrees F. cook using your favorite
smoking wood (avoid using heavy
wood such as
mesquite).
Eventually, when my charcoal grill fell apart, I did not replace it but rather used the kettle of the smoker, first with charcoal but later with the
smoking wood and
mesquite.
Smoke the meat at 275 using a strong
wood, we used
mesquite which is traditionally not for chicken, but the meat is only in the smoker about as long as the media cared about John Travolta flashing his junk to a hotel masseuse... not very long, so it makes a stronger
wood acceptable.
John Thorne wrote that he sears his chili meat over
mesquite wood to give it a «haunting hint of
smoke.»
This recipe calls for the chipotle pepper, which derives its unique flavor from carefully
smoking the chili over different types of
wood including
mesquite, hickory, oak and other hardwoods.