A Comprehensive Wood Pellet Comparison
Discover the deep, smoky, hickory flavor and mesquite's bold intensity. Learn how to choose, cook, and pair these top wood pellets for the perfect BBQ.
As the outdoor cooking scene grows and evolves, cooking on wood pellet grills is becoming increasingly popular. Wood pellets are an attractive fuel source because they are convenient to cook with and an excellent flavor enhancer. However, many new pellet grill owners struggle with which pellet flavor to choose, with hickory and mesquite pellets being the primary contenders.
This isn’t to say that hickory and mesquite are the only pellet options available. However, they are two types of wood that have been widely utilized in barbecue hotbeds for decades. In the early and mid-1900s, mesquite was considered a nuisance tree among West Texas cattle ranchers. Cooking with mesquite wood became popular as ranchers chopped down the trees as fast as possible. Hickory is a historically popular wood in the American South, valued for its density and high energy content.
While we may not definitively settle the Hickory vs. Mesquite pellet debate here, we will explore each wood's unique characteristics and provide some tips on how to cook with these two enduringly popular woods.
Understanding Wood Pellets
Wood pellets are made of compressed wood that’s been formed into small, cylindrical pieces. Food-grade cooking pellets — as opposed to those used only for heating — are chemical-free and use the wood’s naturally occurring lignin as a binder.
Pellets are a convenient fuel source for outdoor cooking because they are easy to transport and much cleaner than charcoal. And many people find quality pellets like those from BBQers Delight preferable to regular wood because their low moisture content produces a hotter, cleaner, and more efficient fire.
Combine these characteristics with an intelligent temperature control system like the ACS controller on the Yoder Smoker pellet grills, and you get precise temperature management and a consistent thin smoke from 150 to 350 degrees that adds rich flavor to food. Using pellets with a quality pellet grill also includes the added ability to achieve direct over-the-flame grilling up to 700 degrees.
For a deeper dive on pellets and pellet grills, be sure to check out:
- Tips To Maximize Airflow On A Pellet Grill
- Routine Maintenance To Ensure Your Pellet Grill Runs Efficiently
- Five Features To Look For When Buying A Pellet Grill
The Unique Characteristics of Hickory Pellets
Hickory pellets provide a strong, traditional flavor that is one of the most commonly recognized tastes in barbecue. It pairs best with pork and is commonly used when smoking bacon and ham. It is also a popular choice when cooking cuts of beef. Hickory is a staple in barbecue hotbeds like Kansas City, Memphis, St. Louis, the Carolinas, and Alabama, so you’ll likely be familiar with the flavor profile if you’ve hit up a barbecue joint outside of Texas.
One of the advantages of hickory pellets over hickory logs is that pellets are much easier to move and store. It’s a difficult hardwood to split, is very heavy, and can take up to 18 months to dry out enough to provide quality cooking smoke. But none of those downsides apply to pellets as they come seasoned, bagged, and ready to use immediately.
Hickory Pellets for Specific Meats
While hickory pellets pack a strong flavor, it’s one of the most versatile flavors available for cooking meat on a pellet grill. Other than mild fish and shellfish, you can use hickory pellets when preparing just about any meat.
But where hickory pellets really shine is with pork. If you want to get that rich bacon-like taste from pork shoulder or bacon, then hickory is where you’ll want to turn. It imparts a sweet and smoky flavor to foods, and its smoke creates an inviting aroma for passersby to enjoy.
Cooking Applications and Smoking Tips for Hickory
As a strong-flavored wood, hickory pellets can sometimes benefit from being mixed with more mild wood pellets like pecan or cherry. On the flip side, mixing hickory pellets with milder wood pellets is recommended when you want to add sweetness or depth of flavor to your cooking. One of the great things about cooking with pellets is that you can experiment with different blends to achieve a balance that suits your personal tastes.
The Bold Flavor of Mesquite Pellets
Mesquite pellets produce an intense earthy flavor that compliments rich meats. Because of its strong flavor profile, it pairs best with rich meats or smaller cuts that won’t take on a lot of smoke. Some people find it can overpower milder meats and add a bitter flavor if it’s allowed to saturate meat too heavily.
Mesquite for Specific Meats
Texas-style brisket is a great place to start when cooking with mesquite pellets. The rich and fatty cut absorbs the smoke flavor well and is unlikely to get overpowered by the earthy flavors. Similarly, pork shoulder is a great option and is also a bit more forgiving for beginning cooks who are still learning the ins and outs of smoking on a pellet grill.
Individual cuts of poultry like thighs, breasts, and legs pair well with mesquite as they take on limited smoke in their shorter cook times. The same is true with steaks or pork chops when cooked over a direct flame. And mesquite is also recommended to help balance out the stronger flavors of wild game meat.
Cooking Applications and Smoking Tips for Mesquite Pellets
Mesquite is well-suited for hot and fast cooks because it can add rich flavor quickly. Traditionally, Texas-style barbecue — where mesquite has been most heavily utilized — cooks at higher temperatures than barbecue from other regions.
When considering mesquite for longer cooks at lower temperatures in the 225-250 degree range, it’s a good idea to mix mesquite pellets with a milder pellet like cherry, oak, or pecan. This will balance out the flavor profile and keep the mesquite from overpowering the meat.
Hickory vs Mesquite for Pellet Grills: Flavor Comparison
Compared to other wood flavors, both hickory and mesquite are on the stronger side of the table. Hickory boasts a sweeter flavor and is slightly preferable when cooking at temperatures under 275 degrees, whereas mesquite boasts a spicier essence underscored by deep earthiness that is recommended for higher temperature cooks thanks to its ability to quickly infuse meat with rich flavors.
Some of the downsides of hickory and mesquite are lessened when cooking on a pellet grill. Because pellets are gradually fed into the firebox, you don’t get as much of the dark and bitter smoke that’s sometimes created when adding an entire log to a fire. Pellets are more likely to impart the desirable aspects of a strong wood-flavored profile without as much risk of bitterness or over-saturation.
As you continue to explore the world of pellet grilling, ATBBQ is always here for you if you ever need guidance, encouragement, or supplies. See us in person, visit our online library of recipes and cooking tips, and sign up for our newsletter so you’ll stay informed about sales and new online content. We love cooking for our friends and family and want to do everything we can to ensure you do as well.
