Mesquite FAQ
Quick answers, pro tips, and better cooks with 100% mesquite.
Grilling Tips
Tap a card to flip and get ideas you can use tonight.
Lighting & airflow
- Use a chimney starter — no lighter fluid needed.
- Open vents fully to start; throttle down to control temp.
- Mesquite runs hot — start with less than you think and add as needed.
Cooking styles
- Hot & fast for steaks, fajitas, and burgers — sear over direct heat.
- Two‑zone fire: one hot, one cool for finishing without burning.
- Blend with a milder wood if you want a softer smoke profile.
Flavor & care
- Let the flames settle to glowing coals before cooking.
- Keep the lid closed to avoid flare‑ups and keep heat steady.
- Store bags dry and off the ground; re‑seal between cooks.
Common Questions
If you don’t see your question, reach out.
Is it 100% mesquite?
Yes — no fillers, no binders. Just mesquite harvested and carbonized the traditional way for clean, hot burns.
Why mesquite over other woods?
Mesquite gives you high heat for searing and a bold, unmistakable flavor. It also produces low ash for easier cleanup.
How do I start it?
Use a chimney with a couple of natural starters. You’ll be cooking on glowing coals in 10–15 minutes — no lighter fluid needed.
Restaurant / wholesale?
We palletize and ship nationwide. Local pickup in Laredo available. Contact sales.
